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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

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Indulge in the comforting delight of Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. This hearty dish combines tender rigatoni pasta filled with a rich, savory beef ragu and topped with gooey mozzarella cheese for a truly satisfying meal. Perfect for family gatherings or cozy weeknight dinners, this recipe is easy to prepare, making it suitable for cooks of all skill levels. With its warm flavors and cheesy goodness, it’s sure to become a favorite at your table. Enjoy every bite as the layers of flavor meld together, creating an unforgettable dining experience.

Ingredients

Scale
  • 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

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté chopped onion and minced garlic until fragrant and translucent.
  3. Add ground beef, breaking it apart, and cook until browned.
  4. Stir in crushed tomatoes, tomato paste, and beef broth (or vinegar), seasoning with oregano, thyme, salt, and pepper.
  5. Simmer the ragu uncovered for 20–25 minutes until thickened.
  6. Boil rigatoni until just al dente; drain and cool slightly.
  7. Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
  8. Arrange stuffed rigatoni in a greased baking dish; top with mozzarella and Parmesan cheese.
  9. Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.

Nutrition

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