Why Make This Recipe
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting dish that brings the family together. The rich flavors of the beef ragu mixed with gooey mozzarella make every bite a delight. This dish is perfect for weeknight dinners or special gatherings, as it can easily serve a crowd. Plus, it combines pasta and savory meat sauce, making it a hearty and satisfying meal that everyone loves.
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:
- 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.
How to Serve Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Serve this dish hot from the oven, garnished with freshly chopped parsley for a pop of color. It pairs well with a simple green salad or garlic bread on the side. A sprinkle of extra Parmesan cheese can also enhance the flavors and make the dish look even more appetizing.
How to Store Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
To store leftovers, let the baked rigatoni cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the fridge overnight before reheating.
Tips to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Use a piping bag to stuff the rigatoni easily, or a small spoon can work as well.
- For added flavor, try using Italian sausage instead of ground beef.
- Feel free to add vegetables, like spinach or bell peppers, to the meat sauce to boost the nutrition.
Variation
You can change up this recipe by using different types of cheese, like ricotta or gouda, for varied flavors. You can also replace the beef with ground turkey or chicken for a lighter option. Adding a layer of spinach between the layers can also enhance the dish’s nutrition and flavor.
FAQs
Can I use a different type of pasta?
Yes, while rigatoni is great for stuffing, you can use any pasta you like, such as shells or penne.
Can I make this dish ahead of time?
Absolutely! You can prepare the ragu and stuff the rigatoni a day in advance. Just keep it stored in the fridge until you are ready to bake it.
How can I reheat leftovers?
You can reheat leftovers in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the oven will keep the cheese nice and melty.
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty and comforting dish filled with beef ragu and gooey mozzarella, perfect for family gatherings and weeknight dinners.
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
Serve hot from the oven, garnished with freshly chopped parsley. Pairs well with a green salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
