Why Make This Recipe
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a delightful dish that is perfect for family dinners or gatherings. Not only is it hearty and filling, but it’s also a crowd-pleaser. The rich flavors of beef ragu paired with melted mozzarella cheese make each bite absolutely delicious. This dish is an excellent way to enjoy pasta with a twist, making it both comforting and satisfying.
How to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
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
Directions:
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add ground beef, breaking it apart, and cook until browned.
- Stir in crushed tomatoes, tomato paste, and beef broth (or vinegar). Season with oregano, thyme, salt, and pepper.
- Simmer the ragu uncovered for 20–25 minutes until thickened.
- Boil rigatoni until just al dente; drain and cool slightly.
- Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
- Arrange stuffed rigatoni in a greased baking dish. Top with mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
How to Serve Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
To serve this dish, scoop out portions into bowls and sprinkle a little fresh parsley on top for garnish. It pairs well with a side salad or garlic bread, making it a complete meal. Enjoy it warm for the best flavors.
How to Store Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
If you have leftovers, let the dish cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it in the oven or microwave when you’re ready to eat again.
Tips to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Make the beef ragu ahead of time to save cooking time.
- Use a piping bag for easy stuffing of the rigatoni tubes.
- Feel free to add your favorite veggies into the ragu for extra nutrition.
Variation
You can customize this dish by adding different types of cheese, such as provolone or cheddar. For a vegetarian option, substitute the ground beef with cooked lentils or mushrooms.
FAQs
Can I use other types of pasta?
Yes! While rigatoni works great for stuffing, you can also use ziti or any other tubular pasta.
Can I freeze this dish?
Absolutely! You can freeze the assembled dish before baking. Just cover it tightly and bake it from frozen when ready, adding extra time to the baking process.
How can I make the ragu spicier?
To add some heat, try adding red pepper flakes or diced jalapeños to the ragu while it simmers.
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A hearty and filling baked rigatoni dish stuffed with rich beef ragu and melted mozzarella, perfect for family dinners and gatherings.
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
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add ground beef, breaking it apart, and cook until browned.
- Stir in crushed tomatoes, tomato paste, and beef broth (or vinegar). Season with oregano, thyme, salt, and pepper.
- Simmer the ragu uncovered for 20–25 minutes until thickened.
- Boil rigatoni until just al dente; drain and cool slightly.
- Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
- Arrange stuffed rigatoni in a greased baking dish. Top with mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
Notes
Make the beef ragu ahead of time to save cooking time. Use a piping bag for easy stuffing of the rigatoni tubes. Feel free to add your favorite veggies into the ragu for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian