Name: Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 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

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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, flavorful ragu and melted cheese make every bite satisfying and delicious.

The dish shows four thick, tube-shaped pasta pieces stacked in a two-layer pyramid on a white plate, filled and topped with a rich, meaty sauce with visible ground beef. The pasta has ridged surfaces and is golden yellow with a soft texture. The bottom layer is fully covered in the meat sauce, which slightly spills out at the edges. The top layer of pasta is covered with melted, creamy white cheese sprinkled with finely chopped green herbs. The background is a white marbled surface, giving a clean and simple look. 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.
Step 3: Add ground beef, breaking it apart with a spoon, and cook until browned.
Step 4: Stir in crushed tomatoes, tomato paste, and beef broth or vinegar. Season with oregano, thyme, salt, and pepper.
Step 5: Let the ragu simmer uncovered for 20–25 minutes until thickened.
Step 6: Meanwhile, boil rigatoni until just al dente, then drain and let cool slightly.
Step 7: Using a piping bag or spoon, stuff each rigatoni tube with the cooled beef ragu.
Step 8: Arrange the stuffed rigatoni in a greased baking dish and top evenly with mozzarella and Parmesan cheese.
Step 9: Bake at 375°F (190°C) for 20–25 minutes until the cheese is golden and bubbly.

Tips & Variations

For extra flavor, add a splash of red wine to the ragu while it simmers.
Try mixing shredded provolone with mozzarella for a different cheese blend.
Use fresh basil instead of parsley for a more aromatic finish.
To make this dish ahead, prepare and stuff the rigatoni, then cover and refrigerate before baking.

Storage

Store leftover baked rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the cheese melty and fresh. This dish also freezes well; thaw before reheating.

How to Serve

The dish shows three large rigatoni pasta tubes filled with rich brown meat sauce, stacked on a white plate. The bottom layer has two rigatoni lying side by side, fully coated with meat sauce that pools slightly around them in an orange-brown color. On top sits a third rigatoni, also full of the same chunky meat sauce. This top pasta layer is covered with melted creamy white cheese, slightly browned in spots, sprinkled with small fresh green herb pieces. The plate sits on a white marbled surface, and the background is softly blurred but shows a second plate with the same dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of pasta for this recipe?

Large tubular pasta like rigatoni works best because it can be easily stuffed. If unavailable, ziti or large manicotti tubes are good alternatives.

How do I prevent the rigatoni from overcooking?

Boil the pasta only until just al dente as it will continue to cook in the oven. Overcooked pasta may become mushy after baking.