Ingredients:

  • 1 lb rigatoni pasta
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Drain immediately and toss with 1 tablespoon of olive oil to prevent clumping.
  2. In a medium bowl, combine the ricotta, beaten egg, Parmesan, chopped spinach, garlic powder, nutmeg, salt, and pepper. Stir until velvety and transfer the mixture into a Ziploc bag with the corner snipped off.
  3. Heat 2 tablespoons of olive oil in a large skillet. Brown the lean ground beef over medium-high heat. Add the diced onion and minced garlic, cooking until softened.
  4. Stir in the marinara sauce and dried oregano. Simmer for a few minutes to allow flavors to meld.
  5. Pipe the ricotta mixture into each rigatoni tube. Arrange the stuffed pasta vertically in a 9-inch springform pan or 9x13 baking dish.
  6. Pour the meat sauce over the pasta, ensuring it fills the gaps. Top with shredded mozzarella cheese.
  7. Bake in a preheated oven until the cheese is golden and bubbly. Garnish with fresh basil leaves before serving.