Stuffed Rigatoni with Bolognese and Parmesan

Ingredients

• 400 g Rigatoni (Large, hollow pasta for stuffing)
• 400 g Ground beef patty (Emergency meat, to crumble)
• 400 g Canned crushed tomatoes (One 400 g can)
• 1 unit Onion (Medium, finely chopped)
• 2 units Garlic cloves (Crushed)
• 2 c. à soupe Olive oil (For sautéing aromatics)
• 1 c. à café Salt (Adjust to taste)
• ½ c. à café Ground black pepper (Adjust to taste)
• 1 c. à café Dried oregano (Optional, for flavor)
• 100 g Grated Parmesan (Freshly grated, to sprinkle on top)

Instructions

1. Prepare the aromatics

   Peel and finely chop the onion. Crush the garlic cloves.

   Time: PT10M

2. Cook the rigatoni

   Bring a large pot of salted water to a boil. Add the rigatoni and cook 8‑10 minutes until al dente. Drain and set aside.

   Time: PT10M

   Temperature: 100°C

3. Prepare the Bolognese sauce

   Heat the olive oil in a pan over medium heat. Add the onion and garlic, sauté 3‑4 minutes until translucent. Add the ground beef, crumble and cook until well browned (5‑6 minutes). Pour in the crushed tomatoes, season with salt, pepper and oregano. Simmer 10 minutes to thicken slightly.

   Time: PT15M

   Temperature: Medium

4. Combine pasta and sauce

   In a large bowl, mix the drained rigatoni with half of the Bolognese sauce so they are well coated.

   Time: PT5M

5. Assemble the bake

   Place the rigatoni in the baking dish in an even layer. Pour the remaining sauce over, then generously sprinkle the grated Parmesan.

   Time: PT5M

6. Bake

   Preheat the oven to 180°C. Bake the dish for 30 minutes until the cheese is melted and golden.

   Time: PT30M

   Temperature: 180°C

7. Rest and serve

   Remove the bake from the oven and let rest 5 minutes before serving so the portions hold together.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Rigatoni: Rigatoni tubes, Macaroni
• Instead of Ground beef patty: Veal ground meat, Beef‑pork mix
• Instead of Canned crushed tomatoes: Tomato passata, Fresh peeled tomatoes
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Dried oregano: Dried basil, Herbes de Provence
• Instead of Grated Parmesan: Grana Padano, Pecorino

Equipment Needed

• Large pot
• Colander
• Frying pan
• Baking dish (about 30 × 20 cm)
• Wooden spoon
• Cheese grater
• Oven
• Mixing bowl
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Cook the rigatoni al dente
• Prepare a well‑reduced Bolognese sauce
• Bake until the Parmesan is golden

Chef Tips from the Video

• Use freshly grated Parmesan for a stronger flavor
• Add a handful of chopped fresh basil just before serving for a fresh touch

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 days.

Freezer: The bake freezes for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated
• Assemble the bake, cover and refrigerate up to 24 h before cooking