Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

Introduction

This baked rigatoni stuffed with beef ragu and mozzarella is a comforting and hearty Italian-inspired dish perfect for family dinners. Tender pasta tubes filled with rich, flavorful ragu, topped with melted cheese and baked to golden perfection make every bite a delight.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) ground beef
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup (120 ml) beef broth or red apple vinegar
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt & pepper to taste
• 12–14 large rigatoni pasta tubes
• 1 1/2 cups (150 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Olive oil spray or brush

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat.
2. Step 2: Sauté chopped onion and minced garlic until fragrant and translucent.
3. Step 3: Add ground beef, breaking it apart as it cooks until browned.
4. Step 4: Stir in crushed tomatoes, tomato paste, and beef broth or vinegar. Season with oregano, thyme, salt, and pepper.
5. Step 5: Let the ragu simmer uncovered for 20–25 minutes until thickened.
6. Step 6: Boil rigatoni until just al dente, then drain and let cool slightly.
7. Step 7: Stuff each rigatoni tube with the cooled beef ragu, using a piping bag or spoon.
8. Step 8: Arrange the stuffed rigatoni in a greased baking dish and top with mozzarella and Parmesan cheese.
9. Step 9: Bake at 375°F (190°C) for 20–25 minutes until cheese is golden and bubbly.

Tips & Variations

• Use a piping bag for easier and less messy stuffing of the rigatoni tubes.
• Swap ground beef for ground turkey or pork for a different flavor.
• Add red pepper flakes to the ragu for a bit of heat.
• Mix some fresh basil into the ragu or sprinkle on top before serving for freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to avoid drying out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the beef ragu and cook the rigatoni ahead. Assemble the stuffed rigatoni in the baking dish and refrigerate for up to 24 hours before baking.

What can I use if I don’t have rigatoni?

Pasta tubes like cannelloni or large manicotti can be used as substitutes, just adjust cooking and stuffing times accordingly.

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

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This delicious Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting Italian-inspired dish featuring large rigatoni tubes filled with a rich, savory beef ragu, topped with melted mozzarella and Parmesan cheese, then baked to golden perfection. Perfect for a hearty family dinner, this recipe combines tender pasta with a flavorful meat sauce and cheesy topping for an irresistible meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Beef Ragu

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) ground beef
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup (120 ml) beef broth or red apple vinegar
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt & pepper to taste

Pasta & Cheese

• 12–14 large rigatoni pasta tubes
• 1 1/2 cups (150 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Olive oil spray or brush

Instructions

1. Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the ragu.
2. Sauté aromatics: Add finely chopped onion and minced garlic to the skillet and cook until they are fragrant and translucent, about 3-4 minutes.
3. Cook the beef: Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned evenly, about 7-8 minutes.
4. Add tomato base: Stir in the crushed tomatoes, tomato paste, and beef broth or red apple vinegar. Season with dried oregano, dried thyme, salt, and pepper. Mix well to combine flavors.
5. Simmer the ragu: Allow the mixture to simmer uncovered for 20–25 minutes until the sauce thickens, stirring occasionally to prevent sticking.
6. Cook rigatoni: Boil rigatoni pasta in salted water until just al dente, then drain and let cool slightly so it’s easier to stuff.
7. Stuff the rigatoni: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu filling.
8. Prepare for baking: Grease a baking dish with olive oil spray or brush. Arrange the stuffed rigatoni tubes upright or lay them flat in the dish.
9. Add cheese topping: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the stuffed rigatoni tubes.
10. Bake the dish: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the cheese is melted, golden, and bubbly.
11. Garnish and serve: Remove from the oven, sprinkle with chopped fresh parsley, and serve hot for a satisfying meal.

Notes

• For a richer flavor, use beef broth instead of vinegar, but vinegar adds a subtle tanginess.
• Make sure rigatoni tubes are large enough to be stuffed easily.
• To speed up stuffing, use a small piping bag or a resealable plastic bag with a corner cut.
• Let the rigatoni cool slightly after cooking to avoid burning your hands while stuffing.
• You can prepare the beef ragu in advance and refrigerate it before stuffing.
• Sprinkle fresh parsley just before serving for a fresh, vibrant flavor.

Keywords: baked rigatoni, beef ragu, stuffed pasta, Italian pasta bake, mozzarella, Parmesan, comfort food