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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Bliss

Enjoy Baked Rigatoni Stuffed with Beef Ragu & Mozzarella, a comforting meal perfect for gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 medium Yellow Onion Diced.
  • 2 cloves Garlic Minced.
  • 1 pound Ground Beef Can substitute with ground turkey or chicken.
  • 2 tablespoons Tomato Paste
  • 1 can (28 ounces) Crushed Tomatoes Any canned crushed tomatoes will work.
  • 1 cup Beef Broth Can use vegetable broth or water as alternatives.
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • to taste Salt
  • to taste Pepper
For the Pasta
  • 12 ounces Rigatoni Can substitute with large pasta shapes like ziti or shells.
For the Topping
  • 2 cups Shredded Mozzarella Cheese Can substitute with provolone or gouda.
  • ½ cup Grated Parmesan Cheese Can substitute with Pecorino Romano.
  • to taste Fresh Parsley For garnish.

Equipment

  • Large skillet
  • Large pot
  • Baking Dish
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Stir in minced garlic and cook for an additional minute. Add ground beef and cook until browned, about 5-7 minutes.
  3. Stir in tomato paste, crushed tomatoes, and beef broth. Season with oregano, thyme, salt, and pepper. Let simmer for 20-25 minutes.
  4. In a large pot, bring salted water to boil. Cook rigatoni until al dente, about 8-10 minutes. Drain and cool.
  5. Stuff each rigatoni with beef ragu mixture using a piping bag or spoon.
  6. Preheat oven to 375°F (190°C). Grease baking dish and arrange stuffed rigatoni in a single layer. Top with mozzarella and parmesan.
  7. Bake for 20-25 minutes until cheese is bubbling and golden brown.
  8. Allow to cool for a few minutes before garnishing with chopped parsley. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 8mgCalcium: 20mgIron: 15mg

Notes

For best results, handle the rigatoni gently when stuffing to avoid tearing and ensure even cheese distribution for a golden crust. Can be made ahead and frozen for later enjoyment.

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