Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

I can’t tell you how much joy this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe brings to my dinner table. It’s one of those meals that feels cozy and indulgent without being complicated, perfect for a weekend family dinner or when you want to impress guests without stress. The combination of tender rigatoni tubes filled with rich, savory beef ragu and melted mozzarella is seriously comforting food at its best.

What makes this recipe truly special is how the flavors come together — the slow-simmered beef ragu with fragrant herbs, the creamy mozzarella ooze inside each pasta tube, and that golden, bubbly Parmesan crust on top. It’s a crowd-pleaser I’ve made countless times because it’s reliable, satisfying, and downright delicious. You’ll enjoy that balance of meaty richness and cheesy goodness every time you try this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe.

Ingredients You’ll Need

Each ingredient in this dish plays a role in creating the layers of flavor that make it so irresistible. I recommend picking fresh produce and good-quality cheese because it really makes a difference in the final taste.

• Olive oil: Use extra virgin for sautéing to get the best flavor.
• Onion: Finely chopped for a base that’s flavorful but melts into the sauce smoothly.
• Garlic cloves: Freshly minced gives a fragrant punch to the ragu.
• Ground beef: Lean to medium-fat works well to keep the meat juicy without too much grease.
• Crushed tomatoes: Canned crushed tomatoes are perfect here for a thick, hearty tomato base.
• Tomato paste: Adds depth and richness to the sauce.
• Beef broth or red apple vinegar: I like broth for savory warmth; vinegar adds a subtle tang—your choice!
• Dried oregano: Classic Italian herb that pairs beautifully with beef.
• Dried thyme: Adds a touch of earthiness to balance the tomato acidity.
• Salt & pepper: Season well to bring out all the flavors.
• Large rigatoni pasta tubes: Big enough to stuff, so choose quality pasta that holds shape after baking.
• Mozzarella cheese: Shredded, for melty, gooey goodness inside the pasta.
• Parmesan cheese: Grated for that irresistible golden crust on top.
• Fresh parsley: Chopped, to finish with a pop of green and freshness.
• Olive oil spray or brush: For coating the baking dish to ensure nothing sticks and to help the top crisp up.

Variations

I love customizing this recipe depending on the season or what’s in my fridge — it’s one of those dishes that welcomes your personal twist. Feel free to swap ingredients or add extras that suit your taste or dietary needs.

• Vegetarian variation: I’ve tried swapping ground beef with sautéed mushrooms and lentils, and it’s just as hearty and flavorful.
• Spicy kick: Adding red pepper flakes to the ragu brings a nice warmth—my friends love it when I do this.
• Cheese swaps: Experiment with fontina or provolone for melting inside the rigatoni if you want something different from mozzarella.
• Herbs: Fresh basil or rosemary can be great additions for a fragrant twist.
• Gluten-free option: Use gluten-free rigatoni and double-check your tomato products to keep it safe.

How to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

Step 1: Create a Rich Beef Ragu Base

Heat up your olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté until it’s soft and translucent, about 5 minutes. Then stir in the minced garlic, cooking for another minute to release that heavenly aroma. Add the ground beef, breaking it up as it cooks until browned fully and no longer pink—make sure to season with salt and pepper as it cooks to build flavor early. Next, pour in the crushed tomatoes, tomato paste, and beef broth (or red apple vinegar if you prefer a tangy note). Sprinkle in oregano and thyme, then reduce the heat to low and let the sauce simmer gently for about 20 minutes, stirring occasionally. This slow simmer thickens the sauce and concentrates all the flavors, so don’t rush it!

Step 2: Prepare and Stuff the Rigatoni

While the ragu is simmering, bring a large pot of salted water to a boil and cook the rigatoni for just half the package’s recommended time—you want them firm enough to hold their shape and not fall apart when stuffed. Drain and rinse under cold water to stop the cooking process and make handling easier. Once the rigatoni are ready, fill each tube with a generous spoonful of beef ragu and a sprinkle of shredded mozzarella inside—this combo is pure magic. Set aside until you’re ready to assemble.

Step 3: Assemble and Bake to Perfection

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil spray or use a brush to coat it evenly. Arrange the stuffed rigatoni upright in the dish, packing them close like little rows. Spoon any leftover ragu over the top of the pasta. Then sprinkle the remaining mozzarella and grated Parmesan cheese evenly over everything. Pop the dish in the oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. Broil for a minute or two if you want an extra crispy top (but watch it closely so it doesn’t burn!). When it’s done, let it rest for a few minutes before serving so the flavors settle and the cheese firms up just a bit.

How to Serve Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

Garnishes

I always finish mine with a generous sprinkle of fresh parsley because it adds a bright pop of color and freshness that cuts through all the richness perfectly. Sometimes I’ll add a pinch of crushed red pepper flakes or a drizzle of good-quality olive oil to elevate each bite — those little touches really bring the dish to life.

Side Dishes

This recipe stands beautifully on its own, but I like to pair it with a simple green salad with a zesty vinaigrette to balance the richness. Garlic bread is also a winner here — something crispy and buttery to scoop up every last bit of that meaty sauce. Roasted or steamed veggies like broccoli or green beans round out the meal nicely without competing with the main attraction.

Creative Ways to Present

When I’m serving this to guests, I sometimes put out little ramekins of extra Parmesan, fresh basil leaves, and chili flakes so everyone can customize their plates. For a special occasion, I’ve arranged the rigatoni in a circle on a large platter and garnished the center with fresh herbs and edible flowers for an elegant touch. It’s these small details that make sharing this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe even more memorable.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. It tastes just as good warmed up the next day, though sometimes the pasta absorbs the sauce a bit more, making it even more flavorful. Make sure to cool it completely before refrigerating to keep the texture just right.

Freezing

This recipe freezes wonderfully. After baking, let it cool fully, then cut into portions and freeze in freezer-safe containers or wrap tightly with foil and plastic wrap. When I thaw it overnight in the fridge, the texture and flavor stay intact, so it’s a great make-ahead dinner idea for busy weeks.

Reheating

To reheat, I cover leftovers with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through, which keeps the cheese melty without drying it out. Microwaving works in a pinch, but you might lose some of that lovely crispy top.

FAQs

Final Thoughts

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe has become one of my go-to comfort meals—and it’s always been a hit with family and friends. I hope you’ll give it a try because it’s not only delicious but also adaptable, forgiving, and surprisingly simple to pull off. Once you master the basics, you can make it your own and turn it into a dinner tradition you look forward to. So grab those rigatoni tubes, simmer that ragu, and treat yourself to something truly special tonight!

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