Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
This hearty Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting Italian-inspired dish featuring rigatoni tubes filled with a rich and flavorful beef ragu, topped with melted mozzarella and Parmesan cheese, then baked to golden perfection. Perfect for a family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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 & Cheese
- 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
- Prepare the Ragu: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes.
- Cook Ground Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned evenly, about 7-10 minutes.
- Add Tomato Ingredients: Stir in crushed tomatoes, tomato paste, and beef broth (or red apple vinegar). Season with oregano, thyme, salt, and pepper to taste.
- Simmer the Ragu: Let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens.
- Cook the Rigatoni: In a large pot, boil rigatoni according to package instructions until just al dente. Drain and let cool slightly.
- Stuff the Rigatoni: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu.
- Arrange and Top: Grease a baking dish with olive oil spray or brush. Arrange the stuffed rigatoni upright or lying down in the dish. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for 20-25 minutes until the cheese is golden bubbly and slightly browned.
- Garnish and Serve: Sprinkle with fresh chopped parsley before serving. Enjoy warm, paired with a green salad or garlic bread.
Notes
- For a richer flavor, use beef broth instead of vinegar in the ragu.
- Allow the rigatoni to cool slightly before stuffing to make handling easier.
- You can prepare the ragu a day ahead and refrigerate to deepen the flavors.
- If you prefer a spicier ragu, add a pinch of red pepper flakes.
- Use freshly grated Parmesan for the best taste and melting quality.
Keywords: Baked rigatoni, beef ragu, stuffed rigatoni, mozzarella, Italian pasta bake, comfort food
