Rigatoni Stuffed with Herb-Infused Ricotta and Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hollow pasta tubes filled with a fragrant ricotta blend, baked in a simmered tomato sauce until golden and bubbling. This italian-inspired pasta ready in about 55 minutes blends rigatoni pasta, ricotta cheese, finely chopped fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a rolling boil, add 12 oz rigatoni, and cook for 8 minutes until al dente; drain and set aside.
  2. Step 2: In a bowl, combine 1 cup ricotta cheese, 2 tbsp chopped basil, 1 tbsp chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper; mix until smooth.
  3. Step 3: Using a spoon, fill each cooked rigatoni tube with the ricotta mixture until full; arrange in a greased 9x13-inch baking dish.
  4. Step 4: Heat 3 tbsp olive oil in a saucepan over medium heat, add 1 diced onion, and cook for 5 minutes until translucent; add 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Stir in 28 oz crushed tomatoes, 1 tsp dried oregano, and 1/2 cup grated Parmesan cheese; simmer uncovered for 15 minutes until slightly thickened.
  6. Step 6: Pour the tomato sauce over the stuffed rigatoni in the baking dish, then sprinkle with an additional 1/4 cup grated Parmesan cheese.
  7. Step 7: Bake for 20 minutes until the sauce is bubbling and the pasta is heated through; garnish with 1/4 cup fresh basil before serving.

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Frequently asked questions

How long does Rigatoni Stuffed with Herb-Infused Ricotta and Tomato Sauce take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rigatoni Stuffed with Herb-Infused Ricotta and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Rigatoni Stuffed with Herb-Infused Ricotta and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rigatoni Stuffed with Herb-Infused Ricotta and Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rigatoni Stuffed with Herb-Infused Ricotta and Tomato Sauce?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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