Description
Savor the rich and comforting flavors of Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. This classic Italian-inspired dish features large rigatoni pasta tubes generously filled with a hearty beef ragu, topped with melted mozzarella and Parmesan cheeses, then baked until golden and bubbly. Ideal for family dinners or special occasions, it combines succulent meat sauce with creamy cheese and perfectly cooked pasta for a truly satisfying meal.
Ingredients
Scale
Sauce
- 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
Garnish
- 2 tbsp fresh parsley, chopped
- Olive oil spray or brush
Instructions
- Prepare the Ragu: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
- Cook the Beef: Add 1 lb of ground beef to the skillet. Break it apart with a spoon and cook until evenly browned, ensuring no pink remains.
- Add Tomato Ingredients: 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.
- Simmer the Ragu: Let the sauce simmer uncovered over medium-low heat for 20 to 25 minutes until it thickens, stirring occasionally to prevent sticking.
- Cook Rigatoni: While the ragu simmers, boil rigatoni pasta in salted water until just al dente. Drain and let cool slightly so it’s easier to stuff.
- Stuff the Rigatoni: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu mixture, ensuring each tube is well-packed.
- Assemble the Bake: Lightly grease a baking dish with olive oil spray or brush. Arrange the stuffed rigatoni tubes side by side in the dish. Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top.
- Bake Until Bubbly: Preheat the oven to 375°F (190°C). Bake the assembled rigatoni for 20 to 25 minutes until the cheese is melted, golden, and bubbly.
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley over the top, and serve warm for a comforting meal.
Notes
- Be sure not to overcook the rigatoni; it will finish cooking in the oven, preventing mushiness.
- Using a piping bag makes stuffing the rigatoni easier and less messy, but a small spoon works well too.
- You can substitute the beef broth with red apple vinegar for a slightly tangier flavor in the ragu.
- For extra flavor, add a pinch of red chili flakes to the ragu during simmering if you like a bit of heat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.