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This Gluten-Free Stuffed Rigatoni Bake takes comfort food to the next level—each pasta tube is generously filled with a creamy ricotta mixture, perfectly balanced with savory herbs. It’s then layered with a rich, hearty meat sauce made from ground beef, tomatoes, and garlic, and baked until golden, bubbly, and irresistibly delicious.
*If you don’t need a gluten-free option, feel free to substitute the gluten-free pasta with regular pasta. The recipe will still turn out delicious with the same great texture!
Why You’ll Love This Recipe
• Perfectly Creamy & Savory – The ricotta filling adds a luscious texture, while the meat sauce brings deep, bold flavor.
• Crowd-Pleasing Comfort Food – A guaranteed hit for family dinners, holidays, or potlucks.
• Make-Ahead Friendly – Assemble ahead of time and bake when ready for an easy, stress-free meal.
• Cheesy & Bubbly – Who can resist that golden, cheesy topping?
Tips for the Best Stuffed Rigatoni Bake
Choose the Right Rigatoni – Look for large rigatoni tubes to make stuffing easier. If you can’t find them, paccheri or cannelloni work as well!
Use a Piping Bag or Zip-Top Bag – Filling the pasta is much easier with a piping bag (or a zip-top bag with the corner snipped). No mess, no frustration
Layer It for the Best Flavor – Spread a thin layer of sauce on the bottom of the baking dish before adding the stuffed pasta to keep everything moist and flavorful.
Bake Covered, Then Uncover for the Perfect Finish – Covering the dish with foil for the first half of baking keeps the pasta tender. Then, uncover it to let the cheese get golden and bubbly.
Gluten-Free Stuffed Rigatoni Bake
Equipment
Ingredients
- 1½ pound large gluten free rigatoni noodles You can use regular if you don't follow a GF diet.
- 16 ounces full-fat ricotta
- 8 ounces cream cheese
- 6 ounces grated parmesean
- 12 ounces shredded mozzarella
- 2 large eggs
- 8 ounce fresh mozzarella ball
- Salt and pepper
Meat Sauce:
- 1 pound lean ground beef
- 2 14.5-ounce cans stewed or roasted whole tomatoes undrained
- 1/4 cup diced onion
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon italian herbs blend
Instructions
Pasta:
- Follow the instruction for your specific pasta but cut the cook time in half. Drain the semi-cooked pasta and set it aside to fully cool.1½ pound large gluten free rigatoni noodles
Meat Sauce:
- Combine the onion and 1 tablespoon of oil in a large pot. Cook over medium-high heat until the onions are slightly browned, about 5-7 minutes.1/4 cup diced onion
- Add the ground beef and cook until browned on one side. Use a spatula to break it up into small pieces and continue cooking for an additional 10 minutes. Once browned, scoop the beef into a bowl and set aside.1 pound lean ground beef
- In the same pot, add the remaining oil. Sauté the whole tomatoes and garlic until they soften, about 7-7 minutes. Add the Italian herbs.2 14.5-ounce cans stewed or roasted whole tomatoes, 1 tablespoon italian herbs blend, 4 cloves garlic
- Using an immersion blender, pulse the tomatoes until they form a smooth puree.
Assembly:
- In a large mixing bowl, combine the cream cheese, ricotta, eggs, Parmesan, salt, pepper, and shredded mozzarella. Stir until the mixture is smooth and well incorporated.16 ounces full-fat ricotta, 8 ounces cream cheese, 6 ounces grated parmesean, 2 large eggs, 8 ounce fresh mozzarella ball, Salt and pepper
- Transfer the ricotta mixture into a piping bag fitted with a wide tip.
- Grease a 9×13-inch baking dish and spread a thin layer of meat sauce evenly across the bottom of the pan.
- Carefully pipe the ricotta mixture into each pasta tube and arrange them in a single layer on top of the meat sauce. Once the bottom of the dish is covered, add another layer of meat sauce over the noodles and continue filling the remaining pasta tubes with the ricotta mixture.
- Spread the remaining meat sauce evenly over the top and finish by placing pieces of fresh mozzarella on top.12 ounces shredded mozzarella
- Bake in a preheated oven at 325°F for 1 hour and 15 minutes. In the final 5 minutes of baking, switch the oven to broil to achieve a lightly crisped cheese topping.
How to Store Gluten-Free Stuffed Rigatoni Bake
Storing Leftovers:
• Let the baked pasta cool completely before storing.
• Keep leftovers in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.
Reheating:
• Oven: Cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through.
• Microwave: Heat in 30-second bursts, adding a splash of water or sauce if needed to prevent dryness.
• From Frozen: Thaw in the fridge overnight, then bake at 350°F until warmed through (about 30-40 minutes).
Troubleshooting Tips
The rigatoni won’t stay stuffed!
Make sure the ricotta filling is thick and not too runny—if it’s too loose, stir in more parmesan for structure. Also, avoid overcooking the pasta before stuffing; it should be firm (al dente) so it holds its shape.
My pasta bake is too dry!
Use enough sauce—the pasta absorbs liquid as it bakes, so don’t skimp on layering! If your sauce is too thick, stir in a splash of pasta water or broth before baking.
The cheese isn’t melting properly!
Covering the dish with foil during the first half of baking helps the cheese melt evenly. For the best golden-brown finish, uncover it for the last 10-15 minutes.
The pasta is too soft/mushy!
Cook the rigatoni just until al dente (slightly firm) before stuffing. Overcooked pasta will continue to soften in the oven and may turn mushy.
The filling is leaking out while baking!
Make sure the stuffed rigatoni are snugly packed in the dish. This prevents them from moving around too much as they bake.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.