Description
A hearty and comforting dish filled with beef ragu and gooey mozzarella, perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 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