Description
This hearty Baked Rigatoni Stuffed with Beef Ragu & Mozzarella combines tender rigatoni tubes filled with a rich, slow-simmered beef ragu, topped with a blend of melted mozzarella and Parmesan cheeses. Perfectly baked to a golden, bubbly finish, this comforting Italian-inspired dish is ideal for family dinners or special occasions.
Ingredients
Scale
Sauce and Filling
- 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
Pasta and Toppings
- 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
- Prepare the Ragu: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent. Add ground beef, breaking it apart, and cook until browned.
- Simmer the Sauce: Stir in crushed tomatoes, tomato paste, and beef broth or red apple vinegar. Season with dried oregano, dried thyme, salt, and pepper. Let the ragu simmer uncovered for 20–25 minutes until it thickens.
- Cook the Rigatoni: Meanwhile, boil rigatoni in salted water until just al dente, then drain and let cool slightly to handle.
- Stuff the Pasta: Using a piping bag or spoon, carefully fill each rigatoni tube with the cooled beef ragu, ensuring each pasta is well-stuffed.
- Assemble the Dish: Grease a baking dish with olive oil then arrange the stuffed rigatoni standing upright in the dish. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from oven, sprinkle fresh chopped parsley over the top for a fresh finish, and serve warm.
Notes
- You can substitute beef broth with red apple vinegar for a tangier flavor.
- Be sure not to overcook the rigatoni as it will continue cooking in the oven.
- Using a piping bag makes stuffing the rigatoni easier and less messy.
- For a richer flavor, add a splash of red wine to the ragu while simmering.
- Leftover baked rigatoni reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked rigatoni, beef ragu, stuffed pasta, mozzarella, Italian dinner, oven baked pasta
