Description
A comforting and hearty dish of rigatoni filled with rich beef ragu and melted cheese, perfect for family dinners or gatherings.
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
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add ground beef, breaking it apart, and cook until browned.
- Stir in crushed tomatoes, tomato paste, and beef broth (or vinegar), seasoning with oregano, thyme, salt, and pepper.
- Simmer the ragu uncovered for 20–25 minutes until thickened.
- Boil rigatoni until just al dente; drain and cool slightly.
- Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
- Arrange stuffed rigatoni in a greased baking dish; top with mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
Notes
Garnish with freshly chopped parsley before serving. Can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian