Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a hearty and comforting Italian-inspired dish featuring tender rigatoni pasta tubes filled with a rich and flavorful ground beef ragu, topped with melted mozzarella and Parmesan cheeses, and baked to golden perfection. Perfect for a family dinner or special occasion, this recipe combines classic flavors with a satisfying baked pasta experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
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
Finishing
- Olive oil spray or brush
Instructions
- Prepare the beef ragu: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent. Add the ground beef, cooking until browned and crumbly. Stir in crushed tomatoes, tomato paste, beef broth (or red apple vinegar), dried oregano, dried thyme, salt, and pepper. Simmer the sauce on low heat for 15-20 minutes, allowing flavors to meld and the sauce to thicken.
- Cook the rigatoni pasta: Bring a large pot of salted water to a boil, then add rigatoni pasta tubes. Cook them until just al dente, firm but not fully cooked, as they will finish cooking in the oven. Drain the pasta and set aside to cool slightly for easier handling.
- Stuff the rigatoni: Using a small spoon, carefully fill each rigatoni tube with the prepared beef ragu, leaving some sauce aside for layering. Place the stuffed rigatoni upright or laid side by side in a lightly greased baking dish, ensuring they are tightly packed.
- Assemble for baking: Pour any remaining beef ragu over the stuffed rigatoni. Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top. Lightly brush or spray olive oil over the surface to promote a golden crust during baking. Garnish with chopped fresh parsley for added freshness.
- Bake the dish: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and golden on top, and the pasta is tender.
- Serve: Remove from the oven and let the baked rigatoni rest for 5 minutes before serving. Garnish with extra parsley if desired. Serve warm and enjoy this comforting baked pasta dish.
Notes
- You can substitute beef broth with red apple vinegar for a tangier flavor.
- Ensure rigatoni is cooked slightly under al dente to prevent overcooking during baking.
- For extra richness, add a splash of cream to the ragu before stuffing the pasta.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven for best texture.
- Use fresh herbs like basil in addition to parsley for enhanced aroma.
Keywords: Baked Rigatoni, Beef Ragu, Mozzarella, Italian Pasta, Comfort Food, Oven-Baked Pasta