Skillet Baked Stuffed Rigatoni

My sister-in-law Natalie bought me a skillet last month. A real, old-fashioned cast iron skillet. Natalie knows about this stuff since she is from the south and still cooks with her grandmother’s skillets.

Skillet Baked Stuffed Rigatoni

I’m excited to use this thing. A lot. I already roasted chicken in it and have made this cornbread a couple times. But now I am ready to start branching out and trying to make all kinds of stuff. Like this Skillet Baked Stuffed Rigatoni.

Skillet Baked Stuffed Rigatoni

I am taking rigatoni pasta and stuffing it with a mixture of ricotta and goat cheese. Then I take those cute little stuffed noodles and made them bathe in tomato sauce.

Skillet Baked Stuffed Rigatoni

Then I poured more over the top. Then sprinkled them with parmesan. Then I baked them up until they were a little crispy around the edges.

Skillet Baked Stuffed Rigatoni

This is a perfect weeknight dinner. Because you can assemble it early in the day and stick it the fridge as is in the pan, and then baked it right before dinner.

I like to serve a vegetarian dinner at least once a week, but this baked pasta is so good that Pete didn’t even think about the fact that there was no meat involved. I think the goat cheese really pumps up the flavor, and I love any pasta swathed in tomato sauce…

Skillet Baked Stuffed Rigatoni

*I used a pastry bag with to plain tip to pipe the cheese into the pasta. You just insert the tip into the noodle and squeeze until it fills it up. Also, make sure that the cheese is room temperature so that it is easy to pipe.

To make this dish, this is what you do:

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.

In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.

Skillet Baked Stuffed Rigatoni

Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.

Skillet Baked Stuffed Rigatoni

Pour 1 cup on the bottom of a 10” skillet. Follow that with the basil leaves.

Skillet Baked Stuffed Rigatoni

Line up all the noodles in concentric circles, 1 layer at a time.

Skillet Baked Stuffed Rigatoni

Skillet Baked Stuffed Rigatoni

When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).

Skillet Baked Stuffed Rigatoni

Skillet Baked Stuffed Rigatoni

Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.

Skillet Baked Stuffed Rigatoni

Serve hot!

Skillet Baked Stuffed Rigatoni

Skillet Baked Stuffed Rigatoni

Recipe: Skillet Baked Stuffed Rigatoni

Ingredients

  • -1lb rigatoni pasta
  • -8 ounces ricotta cheese
  • -4 ounces goat cheese
  • -Kosher salt
  • -Fresh black pepper
  • -3 cups marinara (or good quality store bought marinara)
  • -1 handful fresh basil leaves
  • -½ cup finely grated parmesan cheese

Instructions

  1. 1. Preheat the oven to 350 degrees.
  2. 2. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.
  3. 3. In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.
  4. 4. Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.
  5. 5. Pour 1 cup on the bottom of a 10” skillet. Follow that with the basil leaves.
  6. 6. Line up all the noodles in concentric circles, 1 layer at a time.
  7. 7. When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles.
  8. 8. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).
  9. 9. Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.
  10. 10. Serve hot!

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

 

Print Recipe  

Skillet Baked Stuffed Rigatoni

My sister-in-law Natalie bought me a skillet last month. A real, old-fashioned cast iron skillet. Natalie knows about this stuff since she is from the south and still cooks with her grandmother’s skillets.

Skillet Baked Stuffed Rigatoni

I’m excited to use this thing. A lot. I already roasted chicken in it and have made this cornbread a couple times. But now I am ready to start branching out and trying to make all kinds of stuff. Like this Skillet Baked Stuffed Rigatoni.

Skillet Baked Stuffed Rigatoni

I am taking rigatoni pasta and stuffing it with a mixture of ricotta and goat cheese. Then I take those cute little stuffed noodles and made them bathe in tomato sauce.

Skillet Baked Stuffed Rigatoni

Then I poured more over the top. Then sprinkled them with parmesan. Then I baked them up until they were a little crispy around the edges.

Skillet Baked Stuffed Rigatoni

This is a perfect weeknight dinner. Because you can assemble it early in the day and stick it the fridge as is in the pan, and then baked it right before dinner.

I like to serve a vegetarian dinner at least once a week, but this baked pasta is so good that Pete didn’t even think about the fact that there was no meat involved. I think the goat cheese really pumps up the flavor, and I love any pasta swathed in tomato sauce…

Skillet Baked Stuffed Rigatoni

*I used a pastry bag with to plain tip to pipe the cheese into the pasta. You just insert the tip into the noodle and squeeze until it fills it up. Also, make sure that the cheese is room temperature so that it is easy to pipe.

To make this dish, this is what you do:

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.

In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.

Skillet Baked Stuffed Rigatoni

Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.

Skillet Baked Stuffed Rigatoni

Pour 1 cup on the bottom of a 10” skillet. Follow that with the basil leaves.

Skillet Baked Stuffed Rigatoni

Line up all the noodles in concentric circles, 1 layer at a time.

Skillet Baked Stuffed Rigatoni

Skillet Baked Stuffed Rigatoni

When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).

Skillet Baked Stuffed Rigatoni

Skillet Baked Stuffed Rigatoni

Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.

Skillet Baked Stuffed Rigatoni

Serve hot!

Skillet Baked Stuffed Rigatoni

Skillet Baked Stuffed Rigatoni

Recipe: Skillet Baked Stuffed Rigatoni

Ingredients

  • -1lb rigatoni pasta
  • -8 ounces ricotta cheese
  • -4 ounces goat cheese
  • -Kosher salt
  • -Fresh black pepper
  • -3 cups marinara (or good quality store bought marinara)
  • -1 handful fresh basil leaves
  • -½ cup finely grated parmesan cheese

Instructions

  1. 1. Preheat the oven to 350 degrees.
  2. 2. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.
  3. 3. In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.
  4. 4. Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.
  5. 5. Pour 1 cup on the bottom of a 10” skillet. Follow that with the basil leaves.
  6. 6. Line up all the noodles in concentric circles, 1 layer at a time.
  7. 7. When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles.
  8. 8. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).
  9. 9. Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.
  10. 10. Serve hot!

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6