Ingredients:
12 oz rigatoni pasta
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup marinara sauce
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
Directions:
Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
Cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, heat olive oil. Add onion and garlic, sauté until fragrant.
Add ground beef, season with salt, black pepper, Italian seasoning, and red pepper flakes. Cook until browned, then drain excess grease.
Stir in marinara sauce and simmer for 5 minutes. Remove from heat and let cool slightly.
In a bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
Using a piping bag or a spoon, stuff each rigatoni with the ricotta mixture.
Spread a thin layer of the meat sauce at the bottom of the baking dish. Arrange stuffed rigatoni on top.
Pour the remaining meat sauce over the pasta and top with shredded mozzarella cheese.
Bake for 20-25 minutes until bubbly and golden brown.
Garnish with extra parsley and serve warm.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 4 servings
