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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

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★★★★★

4.9 from 125 reviews

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a hearty and comforting Italian-inspired dish. Tender rigatoni tubes are filled with a rich, slow-simmered beef ragu, layered with melted mozzarella and Parmesan cheese, then baked to golden perfection. Perfect for a family dinner or special occasion, this recipe combines robust flavors and satisfying textures in every bite.

Ingredients

Scale

Beef Ragu

  • 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 and Finishing

  • 2 tbsp fresh parsley, chopped
  • Olive oil spray or brush

Instructions

  1. Prepare the Ragu: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
  2. Cook the Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-7 minutes.
  3. Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, and beef broth (or red apple vinegar). Season with oregano, thyme, salt, and pepper to taste.
  4. Simmer the Ragu: Let the sauce simmer uncovered over low to medium heat for 20-25 minutes, stirring occasionally, until it thickens to a rich and hearty consistency.
  5. Cook Rigatoni: Boil the rigatoni pasta in salted water until just al dente, about 8-10 minutes depending on package instructions. Drain and let cool slightly to handle.
  6. Stuff the Rigatoni: Use a piping bag or spoon to fill each rigatoni tube with the cooled beef ragu, ensuring each is fully stuffed for maximum flavor.
  7. Assemble in Baking Dish: Lightly grease a baking dish with olive oil spray or brush. Arrange the stuffed rigatoni upright or side by side in the dish.
  8. Add Cheese Toppings: Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the stuffed rigatoni.
  9. Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20-25 minutes, until the cheese is melted, golden, and bubbly.
  10. Garnish and Serve: Remove the baked rigatoni from the oven, sprinkle with chopped fresh parsley, and serve warm for a delicious, comforting meal.

Notes

  • To make stuffing easier, let the ragu cool slightly so it thickens and doesn’t run when piped into the pasta.
  • You may substitute ground beef with ground turkey or chicken for a leaner option, though the flavor will be different.
  • For a richer flavor, use beef broth instead of vinegar in the ragu.
  • Ensure rigatoni is cooked al dente so it maintains shape during baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: baked rigatoni, beef ragu, stuffed pasta, mozzarella, Italian dinner, baked pasta, comfort food

Find it online: https://cheframiflavor.com/baked-rigatoni-stuffed-with-beef-ragu-and-mozzarella-recipe/