Introduction

This baked rigatoni stuffed with beef ragu and mozzarella is a comforting and hearty dish perfect for family dinners. The rich ragu fills each pasta tube, topped with gooey mozzarella and Parmesan for a cheesy finish. It’s an impressive yet simple recipe that’s sure to please everyone at the table.

A close-up view of three stacked rigatoni pasta tubes filled with seasoned ground meat on a plain white plate. The rigatoni are coated with melted white cheese sprinkled with chopped green herbs on top. The minced meat sauce around the pasta is thick and rich with a deep brown color and some bits showing through the pasta layers. The plate rests on a white marbled surface. In the background, a blurred piece of similar pasta is seen on another white plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a large skillet over medium heat.

Step 2: Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.

Step 3: Add ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.

Step 4: Stir in crushed tomatoes, tomato paste, and beef broth or vinegar. Season with oregano, thyme, salt, and pepper.

Step 5: Let the ragu simmer uncovered for 20–25 minutes, stirring occasionally, until it thickens.

Step 6: Meanwhile, boil rigatoni in salted water until just al dente. Drain and let cool slightly.

Step 7: Using a piping bag or spoon, stuff each rigatoni tube with the cooled beef ragu filling.

Step 8: Arrange the stuffed rigatoni upright in a baking dish lightly greased with olive oil.

Step 9: Sprinkle shredded mozzarella and grated Parmesan evenly over the top.

Step 10: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the cheese is golden and bubbling.

Step 11: Remove from oven, garnish with chopped fresh parsley, and serve warm.

Tips & Variations

Use a piping bag or a resealable plastic bag with a corner cut off to easily fill the rigatoni tubes.

Swap ground beef for ground turkey or pork for a different flavor.

Add a pinch of red pepper flakes to the ragu for a subtle heat.

For extra richness, stir a splash of cream or a dollop of ricotta into the ragu before stuffing.

Make ahead by preparing the ragu and stuffing the rigatoni, then refrigerate before baking.

FAQs

Can I use a different type of pasta?

Yes, large tubular pasta like cannelloni or manicotti works well for stuffing. Just adjust cooking times if needed.

Do I have to use beef broth or can I substitute it?

You can substitute beef broth with red apple vinegar for acidity or use vegetable broth if preferred, though the flavor may be slightly different.

Dinner

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe