Name: Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 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

If you’ve ever wanted to impress your family or friends with a hearty, comforting dish that feels like a warm hug, this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe is exactly what you need. The rich, savory beef ragu nestled inside perfectly cooked rigatoni, all topped off with bubbling mozzarella, truly makes every bite a celebration. I love making this when I want something that’s both special enough for guests and easy enough for a weeknight dinner.

What really makes this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe stand out is that satisfying mix of flavors and textures — the tender pasta tubes filled with meaty sauce and gooey cheese create this perfect combo that’s way better than just a typical pasta bake. Plus, it’s great for prepping ahead, so you can enjoy more time at the table and less in the kitchen!

Ingredients You’ll Need

Every ingredient here plays its part in creating the deep flavors and perfect texture of this dish. Using simple pantry staples along with fresh herbs guarantees a dish that’s accessible but still tastes gourmet. Let me walk you through some tips on picking the right elements.

Olive oil: Choose a good quality extra virgin olive oil to start the ragu with a nice, rich base flavor.
Onion: Finely chopped for sweetness and a soft texture that melts into the sauce.
Garlic cloves: Freshly minced for that punchy aroma, which you can’t really substitute with powders here.
Ground beef: Go for 80/20 lean-to-fat ratio to keep the ragu moist and flavorful without being greasy.
Crushed tomatoes: Canned ones work wonderfully; look for those with no added sugar for the best flavor.
Tomato paste: Adds concentrated tomato taste and thickens the sauce beautifully.
Beef broth or red apple vinegar: Beef broth deepens the richness, while a touch of red apple vinegar brightens the sauce. I sometimes mix both for balance.
Dried oregano & thyme: Classic Italian herbs that bring that familiar herby note to the ragu.
Salt & pepper: Season thoughtfully — taste as you go to keep the flavors balanced.
Rigatoni pasta tubes: Big enough to stuff, so make sure you get ones sturdy enough to hold the filling without breaking.
Mozzarella cheese: Shredded fresh mozzarella melts perfectly, giving that wonderful gooey stretch.
Parmesan cheese: Adds a nutty, salty kick that complements the richness of the beef ragu.
Fresh parsley: Chopped fresh parsley sprinkled on top lifts the dish with a burst of color and freshness.
Olive oil spray or brush: To coat the baking dish lightly, preventing sticking without overpowering the flavors.

Variations

I love how flexible this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe is — you can have so much fun personalizing it! Whether you want to swap out ingredients or elevate it for certain occasions, here are some of my go-to tweaks.

Vegetarian variation: I’ve swapped ground beef with sautéed mushrooms and lentils before, and it still turns out hearty and satisfying — a perfect plant-based twist.
Spicy kick: Add red pepper flakes to the ragu while simmering for a subtle heat that wakes up the flavors.
Extra cheesy: For cheesy lovers, folding in some ricotta cheese into the filling adds an amazing creamy texture; I always double the mozzarella on top too.
Seasonal veggie boost: Feel free to toss in diced zucchini or spinach to the ragu — this is how I sneak extra greens into family dinners without complaints.

How to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

Step 1: Sauté your aromatics and brown the beef

Heat your olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent — this usually takes about 5 minutes. Toss in the minced garlic and cook for another minute, being careful not to burn it; the aroma should be irresistible by now! Next, add your ground beef and break it apart with the back of a spoon. Brown it completely until no pink remains, which helps build the deep, meaty flavor essential for a great ragu.

Step 2: Simmer the ragu sauce

Once the beef is browned, stir in the crushed tomatoes, tomato paste, and your beef broth or red apple vinegar—whichever you prefer, or both like I do for depth and brightness. Add the dried oregano, thyme, and season with salt and pepper. Let this mixture simmer gently for at least 20 minutes uncovered, stirring occasionally. You want the sauce to thicken and develop those rich, layered flavors. Taste and adjust seasoning if needed.

Step 3: Prepare the rigatoni and assemble

Cook your rigatoni according to package instructions but stop just before fully al dente, since they’ll finish cooking in the oven. Drain and let cool enough to handle. Carefully stuff each rigatoni tube with a spoonful of the beef ragu—this can get a bit sticky, so go slow. Place the stuffed rigatoni upright in a lightly oiled baking dish. Don’t worry if they lean a little; they’ll settle beautifully in the oven.

Step 4: Top with cheese and bake to perfection

Once all rigatoni are stuffed and arranged, sprinkle the shredded mozzarella generously over the top, then finish with the grated Parmesan. This double cheese layer gives you that irresistible golden crust. Bake your dish at 375°F (190°C) for about 20 minutes or until the cheese is melted, bubbly, and starting to brown. When you pull it out, the whole kitchen will smell like Italy.

How to Serve Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

A white plate holds a stack of five rigatoni pasta tubes filled with a rich brown meat sauce. The pasta tubes are layered in two rows, three on the bottom and two on top, with melted white cheese draped over the top two tubes, sprinkled with green herbs. The sauce looks thick and slightly oily, covering some parts of the pasta, and some meat sauce spills out between the tubes onto the plate. The background is a white marbled surface, and the focus is close up, showing the texture of the pasta and meat clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh chopped parsley right on top just before serving — it adds such a vibrant pop of color and a light freshness that cuts through the rich cheese and meat. Sometimes I add a little drizzle of good olive oil or a pinch of chili flakes if guests want a hint of heat.

Side Dishes

I like pairing this stuffed rigatoni with a crisp green salad for balance and some crusty garlic bread for mopping up every last drop of that delicious sauce. Roasted or steamed seasonal veggies like asparagus or broccoli also work well and add color and texture to the plate.

Creative Ways to Present

For a special occasion, I’ve served this dish in individual ramekins with one or two rigatoni stuffed and topped with cheese for a beautiful personal portion. It looks impressive and saves time dishing up. I’ve also tried layering some fresh basil leaves between the pasta tubes for extra aroma and presentation flair.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely and then store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day lunch taste even better.

Freezing

This dish freezes beautifully. I recommend assembling the stuffed rigatoni in the baking dish, then wrapping tightly with foil and plastic wrap before freezing. When you want to enjoy it, just thaw overnight in the fridge and bake as usual. It’s a lifesaver for busy weeks!

Reheating

For reheating, I cover the dish loosely with foil to prevent over-browning and heat at 350°F (175°C) for about 15-20 minutes until warmed through. If you want that melty top back, remove the foil for the last 5 minutes to let the cheese bubble up nicely again.

FAQs

Can I use a different type of pasta for this recipe?

While rigatoni is ideal because its large tubes can hold the filling, you could try other pasta shapes like manicotti or jumbo shells that are designed for stuffing. Avoid small or thin pasta as they won’t hold up well when filled and baked.
How far in advance can I prepare the stuffed rigatoni before baking?

You can assemble the stuffed rigatoni a day ahead, cover tightly, and refrigerate. This helps the flavors meld, just cover with foil before baking. Baking time remains about the same; just add a few extra minutes if it comes straight from the fridge.
What can I substitute for beef broth in the ragu?

If you don’t have beef broth, vegetable broth is a great alternative. You can also use water with a splash of red wine or apple cider vinegar for acidity — it brightens the sauce nicely.
Is this recipe suitable for freezing after baking?

It’s best to freeze the dish before baking for the best texture. Freezing after baking can make the cheese separate and the pasta a bit mushy upon reheating, so assemble and freeze, then bake fresh when ready to enjoy.
Can I make this recipe gluten-free?

Absolutely! Just swap the rigatoni for a gluten-free pasta that holds its shape well, like quinoa or corn-based tubular pasta. Cooking times might vary slightly, so keep an eye on them.

Final Thoughts

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe holds a warm spot in my recipe box because it’s that perfect mix of comforting and show-stopping. Every time I’ve served it, whether for a casual dinner or a special gathering, it sparks happy conversations and satisfied smiles. I really hope you’ll give it a try and enjoy the joyful process of making something deliciously homemade and authentically Italian right in your kitchen. Trust me, once you do, this might just become your go-to dish too!