Go Back
–+ servings
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Bliss

Experience the warm comfort of Baked Rigatoni Stuffed with Beef Ragu & Mozzarella in this delightful family recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Ragu
  • 2 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 cloves Garlic Fresh garlic preferred.
  • 1 pound Ground Beef Ground turkey can be used for a lighter option.
  • 2 tablespoons Tomato Paste Can substitute with tomato sauce if necessary.
  • 28 ounces Crushed Tomatoes Can use whole peeled tomatoes crushed by hand.
  • 1 cup Beef Broth Or apple vinegar for a tangy twist.
  • 1 teaspoon Oregano Fresh herbs can replace dried ones.
  • 1 teaspoon Thyme Fresh herbs can replace dried ones.
  • to taste Salt Adjust to personal preference.
  • to taste Pepper Adjust to personal preference.
For the Rigatoni
  • 12 ounces Rigatoni Substitute with penne if needed.
For the Cheese Topping
  • 2 cups Mozzarella Cheese Could replace with gouda or provolone.
  • ½ cup Parmesan Cheese Adds nutty flavor to cheese topping.
  • to taste Fresh Parsley Other herbs like basil can also be used.

Equipment

  • Large skillet
  • 9x13-inch Baking Dish
  • Large pot
  • Piping Bag or Zip-top Bag

Method
 

Step-by-Step Instructions
  1. In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add one chopped onion and two minced garlic cloves, sauté for 3-5 minutes until onion is translucent.
  2. Stir in 1 pound of ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until no pink remains.
  3. Add 2 tablespoons of tomato paste and a can of crushed tomatoes. Pour in 1 cup of beef broth (or apple vinegar), along with 1 teaspoon each of oregano and thyme, seasoning with salt and pepper to taste. Simmer uncovered for 20-25 minutes until thickened.
  4. Bring a large pot of salted water to a boil. Cook 12 ounces of rigatoni until al dente, about 8-10 minutes. Drain and let cool slightly.
  5. Transfer the beef ragu into a piping bag or zip-top bag. Fill each rigatoni tube with the mixture.
  6. Grease a 9x13-inch baking dish with olive oil. Arrange the stuffed rigatoni in the dish.
  7. Sprinkle 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese over the stuffed rigatoni.
  8. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes until the cheese is golden and bubbly.
  9. Allow the dish to rest for a few minutes. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Avoid overcooking the rigatoni, and ensure the beef ragu simmers long enough to thicken properly. Customize with veggies if desired.

Tried this recipe?

Let us know how it was!