Name: Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
Prep time: 20 min
Cook time: 50 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

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Introduction

This baked rigatoni stuffed with beef ragu and mozzarella is a comforting, flavorful dish perfect for a family dinner. Tender pasta tubes are filled with a rich meat sauce, topped with melted cheeses, and baked to golden perfection.

The image shows a close-up of a white plate with three pieces of rigatoni pasta stacked in two layers. The rigatoni is filled with thick, brown meat sauce visible inside and around the pasta. On top, melted white cheese covers the pasta, sprinkled with small green herb bits. The sauce looks rich and slightly oily, spreading around the pasta base. The plate rests on a white marbled surface, and the background is softly blurred showing another white plate with pasta. 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.
Step 2: Sauté the chopped onion and minced garlic until fragrant and translucent.
Step 3: Add the ground beef, breaking it apart with a spoon, and cook until browned.
Step 4: Stir in crushed tomatoes, tomato paste, and beef broth or vinegar. Season with oregano, thyme, salt, and pepper.
Step 5: Let the ragu simmer uncovered for 20–25 minutes until it thickens.
Step 6: Meanwhile, boil the rigatoni until just al dente. Drain and allow to cool slightly.
Step 7: Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
Step 8: Arrange the stuffed rigatoni in a baking dish greased with olive oil spray or brush.
Step 9: Sprinkle mozzarella and Parmesan cheese evenly over the rigatoni.
Step 10: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the cheese is golden and bubbly.
Step 11: Garnish with fresh chopped parsley before serving.

Tips & Variations

Use red apple vinegar for a touch of acidity if beef broth is unavailable; it adds extra depth to the ragu.
For a richer flavor, add a splash of red wine to the ragu while simmering.
Substitute ground beef with a mix of pork and beef for more complexity.
Try adding chopped mushrooms or bell peppers to the ragu for extra texture and nutrition.
Use fresh mozzarella for a creamier melt; just slice rather than shred it.

Storage

Store any 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 to keep the cheese bubbly. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a stack of five wide tube pasta pieces filled with a thick meat sauce. The pasta is light yellow with a ridged texture and arranged in two layers on a white plate. The bottom layer has three tubes lying flat, with a rich brown meat sauce spread underneath and slightly oozing out. On top, two pasta tubes are stacked, covered with a melted white cheese layer that looks creamy and soft, sprinkled with small green herb bits. The plate sits on a white marbled surface, and the overall look is warm and hearty, showing a meaty, cheesy pasta meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the ragu in advance?

Yes, the beef ragu can be made a day ahead and refrigerated. It often tastes even better as the flavors have time to meld. Just reheat before stuffing the rigatoni.

What pasta can I use instead of rigatoni?

Large tubular pasta like cannelloni or jumbo shells work well for stuffing. Penne may be too small, and other shapes might not hold the filling as effectively.