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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting, hearty dish that brings the warmth and richness of Italian flavors right to your dinner table. Picture this: tender rigatoni tubes filled with a savory beef ragu, all topped with gooey cheese bubbling to perfection. Whether it’s a weeknight comfort food craving or a cozy family gathering dish, this recipe delivers on flavor and satisfaction. Plus, who doesn’t love a pasta dish that is both indulgent and straightforward to prepare?
Why You’ll Love Making It
What makes this recipe truly special is how it combines convenience with gourmet flavors. With just a handful of ingredients, you’re able to create a dish that feels like a labor of love, but is surprisingly easy to whip up. It is perfect for busy weeknights when you want something nourishing and delicious to share. Not to mention, kids adore pasta dishes, and stuffing them with a rich beef ragu makes it all the more appealing.
"This baked rigatoni was a hit with the family! The flavors meld beautifully, and even my picky eater went for seconds!" – A Satisfied Home Cook
Preparing Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Before diving into the ingredients and cooking steps, it’s essential to get a quick overview of the process. You’ll start by creating the ragu, then cook the rigatoni just enough so they’re al dente. Each tube will be stuffed with that delicious ragu, assembled in a baking dish, and topped with melting mozzarella and Parmesan. Finally, a quick bake will bring it all together in a bubbling, cheesy delight!
Ingredients You’ll Need
Gather up the following ingredients for your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella:
- 2 tbsp of 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
Feel free to swap ground beef with turkey or a plant-based alternative for a lighter or vegetarian option.
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Step-by-Step Directions
- Begin by heating olive oil in a large skillet over medium heat.
- Once hot, sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the ground beef, breaking it apart with a wooden spoon, and cook until browned.
- Stir in the crushed tomatoes, tomato paste, and beef broth (or vinegar). Season with oregano, thyme, salt, and pepper.
- Allow the ragu to simmer uncovered for about 20–25 minutes until thickened.
- While the ragu is cooking, boil the rigatoni until just al dente. Drain and cool slightly.
- Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
- Arrange the stuffed rigatoni in a greased baking dish. Top generously with mozzarella and Parmesan cheeses.
- Bake at 375°F (190°C) for 20–25 minutes, or until the cheeses are golden and bubbly.
Best Way to Serve
This baked rigatoni dish is a showstopper all on its own, but it can be paired beautifully with a simple side salad dressed in olive oil and lemon, or even garlic bread to soak up every bit of that scrumptious ragu. For a touch of freshness, consider garnishing with freshly chopped parsley before serving.
Storage Tips
To keep your Baked Rigatoni fresh and delicious, here are some handy storage tips:
- Refrigerating: Allow your leftovers to cool completely, then cover tightly and refrigerate for up to 3 days.
- Freezing: This dish freezes beautifully. Store in an airtight container or freezer-safe bag for up to 2-3 months.
- Reheating: When ready to enjoy, reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quicker option.
Expert Advice
Here are some tips to elevate your Baked Rigatoni:
- For extra depth of flavor, consider adding chopped mushrooms or bell peppers to the ragu in the early stages of cooking.
- Don’t be afraid to mix up the cheeses; adding a bit of fontina or provolone can create a delightful twist on the traditional flavors.
- Letting the dish rest for about 5 minutes after baking allows the cheese to set slightly, making it easier to serve.
Creative Twists
If you’re looking for ways to change things up, consider these variations:
- Vegetarian Version: Replace the ground beef with a mix of sautéed veggies like zucchini, spinach, and mushrooms for a meat-free option that doesn’t compromise on taste.
- Spicy Kick: Add red pepper flakes to the ragu for a bit of heat, or use spicy Italian sausage instead of ground beef.
- Cheesy Overload: Mix in some ricotta cheese into the ragu before stuffing for an extra creamy filling.
Your Questions Answered
How long does it take to prepare this dish?
Preparation and cooking time is roughly about 1 hour, with about 25–30 minutes of active cooking time for the ragu and assembly.
Can I use a different pasta shape?
Absolutely! While rigatoni is perfect for stuffing, other tubular pastas like ziti or cannelloni can work wonderfully, too.
How can I store leftovers safely?
Make sure to refrigerate leftover baked rigatoni within two hours of cooking in an airtight container to maintain its best quality. If you’re freezing, let it cool completely to prevent ice crystals from forming.
Enjoy this rich, decadently cheesy Baked Rigatoni Stuffed with Beef Ragu & Mozzarella at your next meal, and watch it disappear in no time!
Print
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting, hearty dish featuring rigatoni tubes filled with savory beef ragu and topped with gooey cheese, perfect for family gatherings.
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
- Heat olive oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the ground beef, breaking it apart, and cook until browned.
- Stir in the crushed tomatoes, tomato paste, and beef broth (or vinegar). Season with oregano, thyme, salt, and pepper.
- Allow the ragu to simmer uncovered for about 20–25 minutes until thickened.
- Boil the rigatoni until just al dente. Drain and cool slightly.
- Stuff each rigatoni tube with the cooled beef ragu using a piping bag or spoon.
- Arrange the stuffed rigatoni in a greased baking dish. Top with mozzarella and Parmesan cheeses.
- Bake at 375°F (190°C) for 20–25 minutes, or until the cheeses are golden and bubbly.
Notes
For a vegetarian option, swap ground beef with sautéed veggies. Add red pepper flakes for heat or mix in ricotta for an extra creamy filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Baked Rigatoni, Beef Ragu, Italian Comfort Food
