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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

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★★★★★

4.7 from 51 reviews

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is the ultimate comfort food combining hearty ground beef ragu with tender rigatoni pasta tubes stuffed and baked with melty mozzarella and Parmesan cheese. It’s perfect for a family dinner or cozy weekend meal, delivering rich flavors and a satisfying texture with a golden, bubbly cheese topping.

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

Other Ingredients

  • 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

  1. Prepare the Ragu: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent, usually about 3-5 minutes, to develop the base flavors.
  2. Cook the Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and fully cooked through, about 7-10 minutes.
  3. Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, and beef broth or red apple vinegar. Season with dried oregano, dried thyme, salt, and pepper according to taste, mixing thoroughly to combine all ingredients.
  4. Simmer the Ragu: Reduce the heat and let the sauce simmer uncovered for 20–25 minutes. This allows the flavors to deepen and the sauce to thicken to a rich consistency suitable for stuffing the rigatoni.
  5. Cook Rigatoni: Boil the rigatoni pasta until just al dente (firm to the bite but cooked). Drain the pasta and let it cool slightly to handle without breaking.
  6. Stuff the Rigatoni: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu, ensuring each tube is generously stuffed but not overflowing.
  7. Assemble in Baking Dish: Spray or brush a baking dish with olive oil to prevent sticking. Arrange the stuffed rigatoni upright or lying down in the dish. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the assembled rigatoni for 20–25 minutes until the cheese on top is melted, bubbly, and golden brown.
  9. Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley for a fresh burst of flavor and color. Serve hot and enjoy your comforting baked rigatoni.

Notes

  • Using beef broth instead of vinegar results in a richer, more traditional ragu flavor, but vinegar adds a subtle tang and can tenderize the meat.
  • Be careful not to overcook the rigatoni during boiling since it will continue to cook in the oven.
  • For added depth, you can sauté finely chopped carrots and celery along with onions during the ragu preparation.
  • Use a piping bag or a small spoon to stuff rigatoni tubes neatly and avoid mess.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: baked rigatoni, beef ragu, mozzarella, Italian pasta bake, comfort food, stuffed pasta, baked pasta recipes

Find it online: https://mixitwitjoe.com/baked-rigatoni-stuffed-with-beef-ragu-and-mozzarella-recipe/