Dinner

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

Name: Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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

Byrami Hayes January 22, 2026January 22, 2026

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Introduction

This baked rigatoni stuffed with beef ragu and mozzarella is a comforting Italian-inspired dish perfect for family dinners. Tender pasta tubes filled with rich, savory ragu and melted cheese make every bite satisfying and flavorful. It’s a crowd-pleaser that’s easier to prepare than it looks.

The dish shows stacked rigatoni pasta tubes filled with rich, chunky brown minced meat sauce, layered in three rows on a white plate. On top, there is a smooth, melted white cheese layer with a slight golden brown from baking and some small green parsley sprinkles adding color. The pasta tubes have visible ridges and a soft yellow color, coated lightly with a glossy reddish-brown meat sauce that spills slightly onto the plate. In the blurred background, more pasta pieces are visible on another white plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: Sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
Step 3: Add ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
Step 4: Stir in crushed tomatoes, tomato paste, and beef broth or vinegar. Season with oregano, thyme, salt, and pepper.
Step 5: Simmer the ragu uncovered for 20–25 minutes, stirring occasionally, until thickened.
Step 6: Meanwhile, boil rigatoni in salted water until just al dente. Drain and let cool slightly.
Step 7: Stuff each rigatoni tube with the cooled beef ragu using a piping bag or a small spoon.
Step 8: Lightly grease a baking dish with olive oil. Arrange the stuffed rigatoni side by side in the dish.
Step 9: Sprinkle shredded mozzarella and grated Parmesan evenly over the rigatoni.
Step 10: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until cheese is golden and bubbly.
Step 11: Garnish with fresh parsley before serving.

Tips & Variations

Use a piping bag with a wide nozzle for easier and neater stuffing of the rigatoni.
Try adding a pinch of red pepper flakes to the ragu for a subtle heat boost.
For a vegetarian option, substitute ground beef with cooked lentils or finely chopped mushrooms.
Fresh mozzarella can be used instead of shredded for a creamier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.