Baked Stuffed Rigatoni (Single Serving)
Baked stuffed rigatoni is a comforting, flavorful dish that’s perfect when you want a cozy, satisfying meal for one. Each rigatoni tube is stuffed with a savory mixture of seasoned mince and creamy cheese, then baked in pasta sauce with a gooey mozzarella topping. This recipe is quick, simple, and designed to deliver all the satisfaction of a classic baked pasta without making too much.
Ideal for solo dinners, quick weeknight meals, or even a special treat, these baked rigatoni are rich, cheesy, and full of flavor. The combination of minced meat, ricotta, and mozzarella creates a creamy, hearty bite in every piece, while Italian seasonings bring a touch of classic Italian comfort to your plate.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1
Ingredients
Pasta & Filling
6–8 rigatoni
100g minced beef or chicken
1 teaspoon oil
1 tablespoon onion, chopped
1 small garlic clove, minced
2 tablespoons ricotta or cream cheese
Salt, black pepper, and Italian seasoning, to taste
Sauce & Topping
2 tablespoons pasta sauce (marinara or tomato-based)
¼ cup shredded mozzarella
Instructions
Preheat oven to 375°F (190°C).
Cook rigatoni in salted boiling water until al dente. Drain and set aside.
Heat oil in a skillet over medium heat. Add onion and garlic, sauté 2–3 minutes until soft.
Add minced meat to the skillet. Cook until browned and fully cooked. Season with salt, pepper, and Italian seasoning. Remove from heat.
Stir in ricotta or cream cheese to the cooked meat, creating a creamy filling. Adjust seasoning if needed.
Stuff rigatoni tubes with the meat-cheese mixture using a small spoon or piping bag.
Spread a thin layer of pasta sauce in a small baking dish. Arrange stuffed rigatoni on top.
Spoon remaining sauce over the rigatoni, covering evenly.
Sprinkle shredded mozzarella over the top.
Bake for 15–20 minutes until cheese is melted, bubbly, and slightly golden. Serve immediately.
Tips
Use slightly undercooked rigatoni to prevent over-softening during baking.
A piping bag or zip-top bag with the corner cut helps fill rigatoni more easily.
Preheat oven fully for even melting and browning.
Use a light hand with cheese to avoid overwhelming the filling.
Fresh garlic and onion add more aroma than dried versions.
Season both the meat and the filling for depth of flavor.
A small pinch of red pepper flakes can add subtle heat.
Cover with foil if baking longer to prevent drying.
Let the dish rest 2–3 minutes before serving to firm up.
Use leftover filling for pasta sauce topping or sandwiches.
Variations
Substitute minced lamb for a richer flavor.
Add chopped spinach to the filling for extra nutrition.
Use cheddar or provolone instead of mozzarella for a different cheese profile.
Mix in cooked mushrooms for earthy depth.
Try a tomato-basil sauce instead of standard marinara.
Sprinkle Parmesan on top for a golden crust.
Include herbs like oregano, thyme, or basil in the filling.
Make it spicy with a pinch of chili powder or red pepper flakes.
Swap ricotta for cream cheese for a tangier taste.
Add a few sun-dried tomatoes to the filling for a sweet-tangy punch.
Q&A
Can I make this ahead?
Yes, assemble and refrigerate; bake just before serving.
Can I freeze it?
Yes, freeze before baking for up to 1 month; bake from frozen, adding a few extra minutes.
Can I use whole wheat or gluten-free rigatoni?
Yes, adjust cooking time according to package instructions.
Can I make it vegetarian?
Use lentils, finely chopped vegetables, or plant-based mince instead of meat.
Can I cook the filling in advance?
Yes, store in the fridge and stuff pasta just before baking.
How do I prevent pasta from sticking?
Toss cooked rigatoni with a little olive oil before stuffing.
Can I double the recipe?
Yes, use a larger baking dish and proportionally increase ingredients.
Can I add more sauce?
Yes, a little extra sauce keeps the pasta moist during baking.
What can I serve with this dish?
A fresh green salad or steamed vegetables complements the richness.
Can I use pre-shredded mozzarella?
Yes, but fresh mozzarella adds creamier texture and melts better.
Nutrition
(Approximate per serving)
Calories: 450–500
Protein: 30–32g
Carbohydrates: 35–38g
Fat: 20–22g
Fiber: 3–4g
Sodium: Varies based on sauce and seasoning
This single-serving baked rigatoni is high in protein, moderately low in carbs, and packed with flavor. It’s perfect for a filling solo meal without leftovers, yet satisfying enough to feel indulgent.
Conclusion
Baked stuffed rigatoni is a simple yet comforting meal, combining tender pasta, savory meat, creamy ricotta, and gooey mozzarella in a single-serving portion. It’s perfect for weeknight dinners, solo indulgence, or when you want a quick but satisfying Italian-inspired dish. With a few tweaks, it’s versatile, customizable, and endlessly delicious, making it a reliable recipe for anyone craving hearty comfort food.