Name: Baked Rigatoni Stuffed with Beef Ragu and Mozzarella Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
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

Jump to Recipe

Introduction

This baked rigatoni stuffed with beef ragu and mozzarella is a comforting and hearty dish perfect for family dinners. Rich meat sauce fills each pasta tube, topped with melted cheese for a luscious finish. It’s a satisfying one-dish meal that will wow your guests and please your taste buds.

The image shows a white plate with five large rigatoni pasta tubes stacked in two layers, stuffed and surrounded by thick meat sauce with visible chunks of ground meat that is rich and brownish-red. The bottom layer has three tubes lying side by side, while the top layer has two tubes placed crosswise. The pasta is topped with melted creamy white cheese that slightly stretches over the edges, sprinkled with finely chopped green herbs. The pasta tubes have a ridged texture and a golden yellow color, soaked in the sauce that pools on the plate. The background is a white marbled surface, and another blurred white plate with more pasta is in the back. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.
Step 2: Add ground beef, breaking it apart with a spoon, and cook until browned all over.
Step 3: Stir in crushed tomatoes, tomato paste, and beef broth or vinegar. Season with oregano, thyme, salt, and pepper. Simmer uncovered for 20–25 minutes until the ragu thickens.
Step 4: While the sauce simmers, boil rigatoni pasta in salted water until just al dente. Drain and allow to cool slightly.
Step 5: Carefully stuff each rigatoni tube with the cooled beef ragu using a piping bag or a small spoon.
Step 6: Arrange the stuffed rigatoni in a baking dish that’s been sprayed or brushed with olive oil. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
Step 7: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the cheese is golden and bubbly.
Step 8: Garnish with fresh chopped parsley before serving. Enjoy warm!

Tips & Variations

Use beef broth for a richer sauce or red apple vinegar for a tangier flavor.
Try adding red pepper flakes to the ragu for a spicy kick.
For a vegetarian version, substitute the beef with sautéed mushrooms or lentils.
Prepare the ragu a day ahead to deepen the flavors.
Use a mix of mozzarella and provolone cheese for a different cheesy taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the cheese bubbles again. You can also freeze the baked rigatoni for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a stack of four large rigatoni pasta tubes layered with thick ground beef sauce. Each rigatoni is filled and topped with a generous amount of browned minced meat in rich reddish-brown sauce, making the pasta look juicy and tender. The top layer is covered with melted white cheese sprinkled with green herbs, creating a creamy and fresh touch. The rigatoni are placed on a white plate that rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes instead of rigatoni?

Large tubular pasta like manicotti or cannelloni works well for stuffing. Smaller pasta won’t hold the filling properly.

Do I need to pre-cook the pasta before stuffing?

Yes, boiling the rigatoni until just al dente ensures it cooks fully in the oven without becoming mushy.