Baked Rigatoni with Beef Ragu

why make this recipe

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting and hearty dish that brings warmth to any table. It’s perfect for family dinners or gatherings with friends. The combination of tender rigatoni filled with rich beef ragu and melted cheese creates a wonderful flavor that everyone will love. Plus, it’s easy to make and can be prepared ahead of time, making it a great choice for busy weeknights.

how to make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

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

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Sauté chopped onion and minced garlic until fragrant and translucent.
3. Add ground beef, breaking it apart, and cook until browned.
4. Stir in crushed tomatoes, tomato paste, and beef broth (or vinegar), seasoning with oregano, thyme, salt, and pepper.
5. Simmer the ragu uncovered for 20–25 minutes until thickened.
6. Boil rigatoni until just al dente; drain and cool slightly.
7. Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
8. Arrange stuffed rigatoni in a greased baking dish; top with mozzarella and Parmesan cheese.
9. Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.

how to serve Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Serve this delicious dish hot from the oven. Garnish with freshly chopped parsley for a pop of color. Pair it with a simple salad or some garlic bread for a complete meal. It’s a great option for cozy nights in or for entertaining guests.

how to store Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

If you have leftovers, let the dish cool completely before storing. Place it in an airtight container in the refrigerator, where it will last for about 3-4 days. You can also freeze it. Wrap portions tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To reheat, bake directly from frozen or thaw overnight in the fridge before warming it in the oven.

tips to make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

• Cook the rigatoni just until al dente, as it will continue to cook while baking.
• Don’t rush the simmering of the ragu; letting it thicken enhances the flavors.
• If you want a lighter cheese option, you can mix half mozzarella with part ricotta cheese instead for stuffing.
• For a spicier kick, add red pepper flakes to the ragu while cooking.

variation

You can easily make this dish vegetarian by substituting the ground beef with a mix of sautéed mushrooms, lentils, or a store-bought meat substitute. You can also experiment with different cheeses like fontina or cheddar for added flavor.

FAQs

1. Can I make this dish ahead of time?
Yes! You can prepare the beef ragu and stuff the rigatoni a day in advance. Store them separately and bake them when you’re ready to serve.

2. What type of beef is best for this recipe?
Ground beef works best, but you can also use ground turkey or chicken for a lighter option.

3. Can I use a different type of pasta?
Yes! While rigatoni is ideal for holding the stuffing, you can use other pasta shapes like jumbo shells or cannelloni if you prefer. Just ensure they are large enough to stuff.

Print