Name: Beef Ragu Stuffed Rigatoni Bake with Mozzarella Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 lb (450 g) ground beef (or beef/pork mix); 1 can (14 oz / 400 g) crushed tomatoes; 2 tbsp tomato paste; 1/2 cup (120 ml) beef broth or red wine; 1 tsp dried oregano; 1/2 tsp dried thyme; Salt & pepper to taste; 12–14 large rigatoni pasta tubes (or cannelloni shells); 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 (for baking dish)

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Introduction

This Beef Ragu & Mozzarella recipe combines a rich, hearty meat sauce with gooey melted cheese inside tender rigatoni pasta. It’s a comforting dish perfect for family dinners or special occasions, delivering loads of flavor with just a few simple steps.

The dish shows four large pasta tubes filled with a rich, brown ground meat sauce, placed close together on a white plate. The pasta is yellow with visible ridges on the surface. On top of the pasta, there is a layer of melted, slightly browned cheese that looks creamy white with golden brown spots. Green herbs sprinkled evenly over the cheese add a fresh, colorful touch. A little bit of reddish meat sauce is visible at the edges of the pasta, giving a glistening effect. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef (or beef/pork mix)
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1/2 cup (120 ml) beef broth or red wine
1 tsp dried oregano
1/2 tsp dried thyme
Salt & pepper to taste
12–14 large rigatoni pasta tubes (or cannelloni shells)
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 (for baking dish)

Instructions

Step 1: Heat olive oil in a skillet over medium heat.
Step 2: Add onion and garlic, sauté until fragrant.
Step 3: Stir in ground beef, breaking it apart with a spoon, and cook until browned.
Step 4: Add tomato paste, crushed tomatoes, and broth (or wine).
Step 5: Season with oregano, thyme, salt, and pepper.
Step 6: Simmer uncovered for 20–25 minutes until thickened. Set aside to cool slightly.
Step 7: Bring a large pot of salted water to a boil.
Step 8: Cook rigatoni until just al dente (slightly undercooked, as it will bake further).
Step 9: Drain and cool slightly so it’s easier to handle.
Step 10: Transfer the cooled beef ragu into a piping bag (or use a spoon).
Step 11: Carefully stuff each rigatoni with the meat filling.
Step 12: Arrange stuffed rigatoni side by side in a lightly greased baking dish.
Step 13: Sprinkle generously with mozzarella and Parmesan cheese.
Step 14: Bake at 375°F (190°C) for 20–25 minutes, until cheese is golden and bubbly.
Step 15: Sprinkle with fresh parsley before serving.
Step 16: Serve hot with garlic bread or a fresh green salad.

Tips & Variations

For extra flavor, substitute half the beef broth with red wine or add a splash of balsamic vinegar to the ragu.
You can use cannelloni shells instead of rigatoni for a slightly different presentation.
If you don’t have a piping bag, a small spoon or a zip-top plastic bag with a corner cut works well for stuffing.
To make it lighter, swap mozzarella for part-skim cheese or use turkey ground meat instead of beef.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to maintain cheese melt and texture.

How to Serve

The image shows a close-up of three rigatoni pasta tubes stuffed with a thick, browned ground meat mixture. The pasta is golden-yellow with ridges and is covered by a melted, bubbly, and slightly browned layer of white cheese, sprinkled with finely chopped green herbs. The pasta is arranged tightly together on a white plate with some orange-colored sauce and small green herbs scattered around. The texture looks rich and creamy with a perfect mix of crispy and soft parts on top. The background features a blurred white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef ragu ahead of time?

Yes, you can make the ragu a day in advance and refrigerate it. It will allow the flavors to deepen, making the dish even tastier when baked.

What pasta types work best for stuffing with the ragu?

Large rigatoni or cannelloni shells are ideal because their tube shape can hold plenty of filling. Jumbo shells are also a good alternative.