Baked Rigatoni Stuffed with Beef Ragu and Mozzarella Recipe
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe combines hearty ground beef ragu with tender rigatoni tubes stuffed and baked under a blanket of melted mozzarella and Parmesan cheeses for a comforting Italian-inspired meal perfect for family dinners.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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 & Toppings
- 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
- Prepare the Ragu: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until they become fragrant and translucent, about 3-5 minutes. Add the ground beef, breaking it apart with a spoon, and cook until browned and cooked through, around 7-10 minutes.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, and beef broth or red apple vinegar. Season the mixture with dried oregano, dried thyme, salt, and pepper to taste. Let the ragu simmer uncovered for 20 to 25 minutes, stirring occasionally, until it thickens and flavors meld.
- Cook Rigatoni: Meanwhile, boil the rigatoni pasta in salted water until just al dente, as per package instructions (usually about 10 minutes). Drain the pasta and allow it to cool slightly so it can be handled.
- Stuff the Rigatoni: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu, ensuring they are well stuffed.
- Assemble & Bake: Lightly grease a baking dish using olive oil spray or brush. Arrange the stuffed rigatoni upright in the dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Bake the dish in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the cheese is golden brown and bubbly.
- Garnish and Serve: Remove the baked rigatoni from the oven and sprinkle with chopped fresh parsley for a fresh finishing touch. Serve hot and enjoy your hearty baked pasta dish.
Notes
- You can substitute beef broth with red wine for a richer flavor.
- To save time, prepare the ragu a day ahead; flavors develop better when rested.
- For extra cheesiness, add a layer of ricotta cheese between the stuffed rigatoni.
- Use rigatoni pasta that is large enough to be easily stuffed for best results.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
Keywords: baked rigatoni, beef ragu, mozzarella pasta bake, Italian pasta recipe, stuffed rigatoni, comforting dinner
