I admit that I have an obsession with the Instant Pot. I use mine about 6 days a week, sometimes more, sometimes less. I usually use my pressure cooker for easy pot meals. The stuffed rigatoni takes about 20 minutes to prepare, but it’s worth it. I make a quick meal of goulash in Instant Pot, which is also amazing when I don’t have much time. You can use your own sauce.It doesn’t matter whether it’s summer or winter, this slow cooking meat stew with rigatoni is perfectly delicious anytime. I like it sprinkled with a little cheese and a little chopped flat-leaf parsley.It’s easy to prepare, it’s hearty, it’s comforting and it can even be relatively healthy! When the cooler weather hits, this is my favorite of the Rigatoni Pasta recipes that warm me back up from the inside out.
I wanted to keep this baked rigatoni recipe as simple as possible, but if you’d like to round out the meal, feel free to add in some extra veggies to the sauce: mushrooms, peppers, and zucchini would work perfectly!
What is Rigatoni Pasta?
Rigatoni noodles are short, tubular pasta that is widely available. It’s larger than penne pasta, and not cut on a diagonal.
The shape and large size of rigatoni noodles make them the perfect vehicle for a chunky, meaty sauce like this one! It holds so much flavor in every bite.
- what’s the difference beetween rigatoni and ziti :ziti: The name comes from Italian: buco, meaning « hole », while bucato or its Neapolitan variant perciato means « pierced ». for form ziti are long hollow rods which are also smooth in texture and have square-cut edges; « cut ziti » are ziti cut into shorter tubes. it’s A type of penne pasta in the form of long smooth hollow tubes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.whereas The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means « ridged » or « lined », and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino (pluralized -ini) denoting their relative size.so A ribbed tubular form of pasta, larger than penne but with square-cut ends, often slightly curved.
Tips for Making this Rigatoni Pasta:
- Don’t have Rigatoni pasta? Totally fine! Any type of pasta will work in this recipe, but I recommend something on the larger end, and something that will be able to grab that thick and hearty sauce.
- Want to spice it up? Swap out Italian sausage for the ground beef to turn this into a sausage rigatoni recipe, or add in some crushed red chili peppers while you’re cooking the sauce for a blast of heat.
- To freeze this baked Rigatoni Pasta, cover first in plastic wrap, then in tin foil and label with the name and date. Place in the freezer for up to 3 months. To bake, simply place in the oven at 350 degrees F, covered only with foil, and bake until heated through (this can take 60 to 90 minutes, but you will need to keep an eye on it to be sure). If your baking dish is not freezer-to-oven safe, leave the dish out on the counter for at least 1-2 hours before placing in the oven.
- To make ahead: you can simply cover in plastic wrap or foil, then refrigerate up to 3 days before baking and serving. It’s perfect for your weekend meal prep, meaning you can make Tuesdays (or Wednesdays or Saturdays) dinner when you have time. (*Tip: if making ahead, pour 1/2 cup water over the pasta, then cover and bake. As it sits, the pasta soaks up the moisture and this prevents it from becoming drier in the oven.)
It doesn't matter whether it's summer or winter, this slow cooking meat stew with rigatoni is perfectly delicious anytime. I like it sprinkled with a little cheese and a little chopped flat-leaf parsley.
- 450 g of rigatoni cooked in a bain-marie
- 16 oz ricotta cheese
- 16 oz of mozzarella
- 2 eggs
- 1 tablespoon of garlic powder
- 1 tablespoon of parsley
- 1/2 pound of ground beef
- 1/2 pound hot sausage
- 32 oz of your favorite sauce
- if the sauce is a little acidic you can add a teaspoon of sugar
- In a large bowl, combine the ricotta, mozzarella, garlic powder, parsley and 2 eggs. Leave besides. Brown minced sausage and sausage pour into your sauce. In your springform pan, coat the bottom of the pan with the sauce mixture. Place the pasta on the foot in your springform pan. Put the cheese mixture in a plastic bag. Drill a hole in the corner. Squeeze the cheese mixture into each rigatoni. Top with the sauce mixture and add additional mozzarella on top. Place your trivet in your instant pot with a cup of water. Put your saucepan on the trivet. Cook at high manual pressure for 20 minutes. Quickly release and remove the mold. Let stand for about 10 minutes or until it stabilizes. Enjoy. This dish is also ideal for leftovers.