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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

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★★★★★

5 from 92 reviews

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting Italian-inspired casserole perfect for a hearty meal. Large rigatoni tubes are stuffed with a rich, savory beef ragu, topped with melted mozzarella and Parmesan cheese, and baked until golden and bubbling. This dish combines tender pasta with a flavorful meat sauce for a satisfying dinner option.

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

  1. Prepare the Ragu: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes.
  2. Cook the Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
  3. Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, and beef broth (or red apple vinegar). Season with dried oregano, dried thyme, salt, and pepper to taste.
  4. Simmer the Ragu: Reduce heat to low and let the sauce simmer uncovered for 20–25 minutes until it thickens into a rich ragu.
  5. Cook Rigatoni: Meanwhile, boil rigatoni in salted water until just al dente, about 9-11 minutes. Drain and let cool slightly to handle.
  6. Stuff the Rigatoni: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu, ensuring they are well stuffed.
  7. Assemble the Bake: Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil spray or brush. Arrange the stuffed rigatoni in a single layer in the dish.
  8. Add Cheese Topping: Sprinkle shredded mozzarella cheese and grated Parmesan evenly over the arranged rigatoni. Scatter fresh chopped parsley on top for color and flavor.
  9. Bake: Bake in the preheated oven for 20–25 minutes until the cheese is melted, bubbly, and golden brown on top.
  10. Serve: Remove from oven and let cool for a few minutes before serving. Enjoy this hearty, cheesy baked rigatoni stuffed with savory beef ragu.

Notes

  • For easier stuffing, let the ragu cool slightly after simmering to thicken it further.
  • You can substitute ground beef with ground turkey or plant-based meat for variation.
  • If rigatoni tubes are not available, large manicotti or cannelloni pasta can be used instead.
  • For extra flavor, stir some red pepper flakes into the ragu while simmering.
  • Fresh parsley adds a nice color and freshness but can be omitted or replaced with basil.

Keywords: baked rigatoni, beef ragu, mozzarella cheese, Italian casserole, stuffed pasta, baked pasta recipe

Find it online: https://todayfoodrecipe.com/baked-rigatoni-stuffed-with-beef-ragu-and-mozzarella-recipe/