Description
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting Italian-inspired dish featuring large rigatoni tubes filled with a rich, flavorful beef ragu and mozzarella cheese, baked to bubbly perfection with a crispy golden top. Perfect for a hearty family dinner or a special occasion, this recipe balances savory meat sauce, tender pasta, and melted cheese in every bite.
Ingredients
Scale
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
- Prepare the beef ragu: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon to avoid clumps.
- Develop the sauce: Stir in the crushed tomatoes, tomato paste, and beef broth or red apple vinegar to the skillet. Add dried oregano, dried thyme, salt, and pepper to taste. Simmer the sauce on low heat for about 15-20 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Cook the rigatoni: While the sauce simmers, cook the rigatoni pasta in a large pot of salted boiling water following the package instructions until al dente. Drain and set aside to cool slightly.
- Stuff the rigatoni: Once the pasta is cool enough to handle, fill each rigatoni tube with a spoonful of the beef ragu, then stuff each tube with shredded mozzarella cheese. This will create a cheesy, meaty filling inside each tube.
- Assemble the bake: Preheat your oven to 375°F (190°C). Lightly grease a baking dish using olive oil spray or brush. Arrange the stuffed rigatoni tubes upright or laid down in a single layer in the dish. Spoon remaining beef ragu sauce over the top and sprinkle with grated Parmesan cheese and remaining mozzarella if desired.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to brown nicely on the edges.
- Garnish and serve: Remove the baked rigatoni from the oven and sprinkle with chopped fresh parsley for a vibrant flavor and color. Let it cool for a few minutes before serving to allow the dish to set.
Notes
- For a richer sauce, substitute beef broth with red wine.
- Use fresh mozzarella for a creamier melt.
- Feel free to add chili flakes into the ragu for a hint of heat.
- You can prepare the ragu a day ahead to enhance the flavor and save time on the day of baking.
- Make sure pasta tubes are large enough to easily stuff; jumbo rigatoni or large ziti work well.
Keywords: baked rigatoni, beef ragu, mozzarella, Italian pasta bake, stuffed pasta, comfort food, easy dinner recipe