Name: Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
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

If you’re craving a comforting pasta dish that feels like a big, warm hug, this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe is exactly what you need. I love how the tender rigatoni tubes hold a rich, savory beef ragu inside, melty mozzarella adds that gooey, cheesy goodness, and the whole thing comes together baked to bubbly perfection. It’s such a crowd-pleaser and perfect for cozy family dinners or when you want to impress guests without spending hours in the kitchen.

What makes this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe really special is the way the flavors meld together—the slow-simmered beef ragu is packed with herbs and tomatoes, balancing meatiness and acidity beautifully. Plus, stuffing the rigatoni means every bite has a perfect combo of pasta, sauce, and cheese. Trust me, once you try this, it’ll be one of those go-to recipes you turn to whenever you want comfort food that feels a little elevated but is still totally doable.

Ingredients You’ll Need

Each ingredient in this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe plays a key role in building layers of flavor and texture. I always recommend fresh or good quality ingredients here, especially for the beef and the tomatoes, because those really shine through.

Olive oil: Adds richness when sautéing the onion and garlic; extra-virgin works great here for flavor.
Onion: Finely chopped to melt into the ragu, giving it sweetness and body.
Garlic cloves: Minced for that wonderful aroma and depth; don’t skimp on garlic in this recipe!
Ground beef: I prefer lean but flavorful beef — it’s the heart of the ragu.
Crushed tomatoes: Use canned good-quality ones for a rich, tangy base to the ragu.
Tomato paste: Concentrates flavor and thickens the sauce beautifully.
Beef broth or red apple vinegar: I like broth for richness, but a splash of apple cider vinegar brightens the whole thing up.
Dried oregano: Brings that classic Italian herb note.
Dried thyme: Adds earthy undertones balancing the tomato richness.
Salt & pepper: Essential to season and bring out all the flavors; taste as you go!
Large rigatoni pasta tubes: I recommend getting the biggest tubes you can find — they’re easier to stuff and hold more sauce.
Mozzarella cheese: Shredded for melting into gooey cheesy pockets inside the rigatoni.
Parmesan cheese: Grated for a nutty, salty finish sprinkled on top.
Fresh parsley: Chopped and added at the end for a pop of color and freshness.
Olive oil spray or brush: To coat the baking dish and prevent sticking, plus help that golden top.

Variations

I love making this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe my own by tweaking it now and then — it keeps things fun and lets you cater to your family’s tastes.

Variation: Swap the beef for ground turkey or lamb for a different flavor profile. I tried ground turkey once for a lighter version and it was surprisingly great with extra herbs.
Vegetarian twist: You can replace the beef ragu with a lentil and mushroom ragù. I often add chopped mushrooms to my veggie ragù for that meaty texture.
Cheese upgrades: Mixing in some provolone or fontina with the mozzarella adds creaminess and complexity. I sometimes do this when I want a richer cheese pull!
Spice it up: Add a pinch of red pepper flakes to the ragu if you like a little heat — it wakes up the flavors nicely.

How to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

Step 1: Build Your Flavor Base

Start by heating olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent—this usually takes about 5 minutes. Then stir in the minced garlic and cook for another minute, just until fragrant. This base is where all those delicious aromas start, so don’t rush it!

Step 2: Make the Beef Ragu

Add the ground beef to the skillet, breaking it up with your spoon as it browns. Cook until it’s no longer pink, about 6-8 minutes. Then stir in the crushed tomatoes, tomato paste, and your choice of beef broth or the apple cider vinegar. Sprinkle in oregano, thyme, salt, and pepper. Simmer the mixture gently for about 15 minutes, allowing the flavors to deepen and the sauce to thicken. This slow cooking is what turns simple ingredients into magic.

Step 3: Prepare the Rigatoni

While your ragu simmers, cook the rigatoni in salted boiling water until just al dente—the pasta will finish cooking in the oven, so don’t overdo it. Drain them well and let them cool slightly, making them easier to handle for stuffing.

Step 4: Stuff the Rigatoni Tubes

Using a small spoon or your fingers, fill each rigatoni tube generously with the beef ragu, then add some shredded mozzarella inside. Don’t be shy here; this is where the fun happens! Place the stuffed rigatoni upright in a lightly oiled baking dish, packing them close so they hold together nicely as they bake.

Step 5: Assemble and Bake

Once all rigatoni are stuffed and arranged, spoon any remaining ragu over the top, sprinkle with mozzarella and Parmesan cheese, and lightly spray or brush the edges with olive oil. Bake in a preheated 375°F (190°C) oven for about 20-25 minutes until bubbly and golden on top. The smell wafting through your kitchen is totally worth the wait!

How to Serve Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe

The image shows a stack of three layers of wide tubular pasta filled with rich ground meat sauce. Each pasta tube is golden yellow with ridged texture on the surface, arranged closely in a neat pile. Between and on top of the pasta, there is melted white cheese sprinkled with small bits of green herbs. The meat sauce is thick, brown, and slightly oily, oozing out from the pasta and pooling onto the white plate beneath. The plate sits on a white marbled surface, and there is another plate with a similar pasta stack blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley—it brightens the dish and adds a fresh color contrast to all that red sauce and melted cheese. Sometimes I’ll also add a few basil leaves for an herby burst that pairs beautifully with the beef ragu.

Side Dishes

This baked rigatoni goes wonderfully with a crisp green salad dressed simply with lemon and olive oil or a crunchy garlic bread on the side. One of my favorite combos is a Caesar salad to cut through the richness and keep the meal balanced.

Creative Ways to Present

For special occasions, I like to serve each guest a mini ramekin filled with a portion of the baked rigatoni—makes it feel a little fancy. You can also sprinkle extra Parmesan and a drizzle of balsamic glaze on top for a restaurant-style touch. Pair this with some candles and good wine, and you have a dinner party winner!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. The flavors continue to deepen overnight, so it tastes even better the next day. Just cover it well to keep that cheesy topping from drying out.

Freezing

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe freezes beautifully! I freeze it before baking in a foil pan, wrapped tightly with plastic wrap and foil. When you want it, just thaw overnight in the fridge and bake as usual—perfect for meal prep or busy weeknights.

Reheating

I reheat leftovers covered with foil at 350°F (175°C) for about 15-20 minutes until warmed through, so the mozzarella doesn’t dry out. If you’re in a hurry, microwaving works too, but I prefer the oven method to keep that baked texture intact.

FAQs

Can I use other types of pasta besides rigatoni for this recipe?

Yes! While rigatoni’s large tubes are perfect for stuffing, you can experiment with other tubular pastas like cannelloni or jumbo ziti. The key is choosing pasta sturdy enough to hold the filling without falling apart during baking.
How do I prevent the rigatoni from drying out while baking?

Make sure to spoon some extra ragu sauce over the stuffed rigatoni before baking and cover the baking dish tightly with foil for the first part of cooking. This traps moisture, keeping pasta tender and cheesy inside.
Can I prepare the beef ragu in advance?

Absolutely! The beef ragu actually tastes better when made a day ahead because the flavors have more time to meld. Just cool it completely, refrigerate, and then use it to stuff the rigatoni when you’re ready.
What’s the best cheese for stuffing rigatoni?

Mozzarella is my go-to because it melts beautifully and gives you that irresistible gooey texture. You can mix it with provolone or fontina for deeper flavor, and topping with Parmesan adds a lovely salty finish.
Is it okay to freeze the already baked rigatoni?

Freezing after baking is possible but textures might change slightly, and cheese can become grainy. I recommend freezing before baking for the best quality and flavor retention.

Final Thoughts

This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe holds a special place in my heart because it’s not just a meal—it’s a celebration of flavors that bring people together around the table. The hands-on process is rewarding, the aromas fill your home with warmth, and the results never fail to delight everyone at dinner. I hope you enjoy making it as much as I do, and it becomes your new favorite comfort food to share with loved ones.