Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting Italian-inspired dish featuring al dente rigatoni pasta tubes generously filled with a rich, slow-simmered beef ragu. Topped with a blend of mozzarella and Parmesan cheeses, then baked to golden, bubbly perfection, this hearty meal serves six and is perfect for family dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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 Toppings
- 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
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil to create a base for the sauce.
- Sauté aromatics: Add the finely chopped onion and minced garlic to the skillet. Cook until fragrant and the onions become translucent, about 3-5 minutes.
- Cook the beef: Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook until browned evenly, ensuring it’s no longer pink, about 7-10 minutes.
- Add tomato elements and season: Stir in the crushed tomatoes, tomato paste, and beef broth or apple cider vinegar. Season with dried oregano, dried thyme, salt, and pepper. Mix thoroughly to combine all ingredients.
- Simmer the ragu: Reduce heat and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens into a rich ragu.
- Cook rigatoni: Meanwhile, bring a large pot of salted water to a boil. Add rigatoni pasta and cook until just al dente (firm to the bite). Drain and let cool slightly so it’s easier to fill.
- Stuff the rigatoni: Using a piping bag or a small spoon, carefully fill each rigatoni tube with the cooled beef ragu mixture.
- Prepare for baking: Grease a baking dish with olive oil spray or brush. Arrange the stuffed rigatoni upright or laying side by side in the dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Bake: Preheat the oven to 375°F (190°C). Bake uncovered for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
- Garnish and serve: Remove from oven and sprinkle chopped fresh parsley for a fresh finish. Serve hot and enjoy your hearty baked pasta.
Notes
- Use a piping bag for easier and cleaner filling of rigatoni tubes.
- Substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian-friendly option.
- If beef broth is unavailable, red apple vinegar adds a nice tangy complexity to the ragu.
- Baking time can vary slightly depending on your oven; watch for the cheese to be bubbly and golden brown.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
Keywords: baked rigatoni, beef ragu, stuffed pasta, Italian casserole, mozzarella, Parmesan, baked pasta dish