Description
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting Italian-inspired dish featuring rigatoni pasta tubes generously filled with a rich, flavorful beef ragu, topped with melted mozzarella and Parmesan cheeses, then baked to bubbly perfection. Perfect for family dinners or special occasions, it combines savory meat sauce with oozy, cheesy goodness in every bite.
Ingredients
Scale
Sauce and Filling
- 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 and 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 Beef Ragu: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sauté until translucent and fragrant, about 3-4 minutes. Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6-7 minutes. Stir in crushed tomatoes, tomato paste, beef broth or red apple vinegar, dried oregano, dried thyme, salt, and pepper. Simmer the sauce for 15 minutes until thickened and flavors meld together.
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni pasta tubes and cook until just al dente, about 9-10 minutes. Drain the pasta and rinse briefly with cold water to stop the cooking process. Set aside to cool enough for handling.
- Stuff the Rigatoni: Preheat the oven to 375°F (190°C). Using a small spoon, fill each rigatoni tube generously with the beef ragu mixture. Place the stuffed rigatoni upright in a greased baking dish, spacing them close but not touching. Spray or brush the top lightly with olive oil.
- Add Cheese and Bake: Sprinkle shredded mozzarella and grated Parmesan evenly over the stuffed rigatoni. Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the baked rigatoni from the oven and allow it to cool for a few minutes. Sprinkle chopped fresh parsley on top for color and freshness. Serve warm as a hearty main course.
Notes
- You can substitute ground beef with ground turkey or pork for a different flavor profile.
- Make sure to cook the rigatoni till al dente so it maintains shape during baking.
- If you prefer a spicier sauce, add red chili flakes while cooking the ragu.
- The beef broth can be replaced with red wine for a richer taste.
- Use fresh mozzarella for a creamier texture if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Keywords: baked rigatoni, beef ragu, stuffed pasta, mozzarella cheese, Italian pasta bake, comfort food