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Beef Ragu Stuffed Rigatoni Bake with Mozzarella Recipe

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★★★★★

4.9 from 124 reviews

A hearty and comforting Beef Ragu & Mozzarella baked pasta dish featuring tender rigatoni stuffed with a rich, slow-simmered beef ragu, topped with melted mozzarella and Parmesan cheese. Perfect for a family dinner, this recipe combines classic Italian flavors with a melty cheesy finish.

Ingredients

Scale

Ragu Sauce

  • 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

Pasta & Topping

  • 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

  1. Heat the Oil and Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, releasing their rich aromas.
  2. Cook the Ground Beef: Add the ground beef (or beef/pork mix) to the skillet. Break it apart with a spoon and cook until browned evenly, developing depth of flavor.
  3. Add Tomatoes and Seasonings: Stir in tomato paste, crushed tomatoes, and beef broth or red wine. Season the mixture with dried oregano, dried thyme, salt, and pepper to taste.
  4. Simmer the Ragu Sauce: Allow the sauce to simmer uncovered on medium-low heat for 20 to 25 minutes, stirring occasionally, until thickened. Remove from heat and let it cool slightly.
  5. Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until just al dente—slightly undercooked because the pasta will continue cooking in the oven. Drain and cool slightly to make handling easier.
  6. Stuff the Pasta: Transfer the cooled beef ragu into a piping bag or use a spoon. Carefully fill each rigatoni tube with the meat filling, ensuring they’re well-stuffed but not overfilled.
  7. Prepare for Baking: Lightly grease a baking dish with olive oil spray or a brush. Arrange the stuffed rigatoni side by side in the dish in a single layer.
  8. Add Cheese Toppings: Generously sprinkle shredded mozzarella and grated Parmesan cheese evenly over the arranged rigatoni.
  9. Bake: Preheat the oven to 375°F (190°C). Bake the dish for 20 to 25 minutes until the cheese is melted, golden, and bubbly.
  10. Garnish and Serve: Remove from oven, sprinkle fresh chopped parsley on top for freshness and color. Serve hot with garlic bread or a fresh green salad for a complete meal.

Notes

  • Using slightly undercooked rigatoni ensures the pasta finishes cooking in the oven and doesn’t become mushy.
  • If you don’t have a piping bag, a small spoon works well for stuffing the pasta.
  • Red wine can be substituted for beef broth to add deeper flavor to the ragu sauce.
  • Leftover beef ragu can be stored in the fridge for up to 3 days or frozen for up to 2 months.
  • For a richer flavor, use a mix of ground beef and pork.

Keywords: Beef ragu, stuffed rigatoni, baked pasta, mozzarella, Italian recipe, comfort food

Find it online: https://chefmilacook.com/beef-ragu-stuffed-rigatoni-bake-with-mozzarella-recipe/