Growing up, my mom’s Baked Rigatoni Stuffed with Beef Ragu & Mozzarella was always the highlight of any family gathering. The rich, meaty ragu, the melty mozzarella, and the perfectly cooked pasta – it’s a dish that’s comforting, satisfying, and simply irresistible. To this day, the aroma of this baked rigatoni takes me right back to my childhood kitchen, surrounded by the ones I love, laughing and sharing stories over a big, hearty meal.
That’s why I’m thrilled to share this beloved recipe with you. Whether you’re cooking for a crowd or just looking for a cozy weeknight dinner, Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is sure to become a new family favorite.
Why This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe Will Become Your Go-To
The Secret Behind Perfect Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
The secret to this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe is in the slow-simmered ragu. By taking the time to let the flavors meld and the sauce thicken, you end up with a rich, velvety meat sauce that’s the perfect complement to the tender rigatoni and melty mozzarella. The key is to let the ragu simmer for at least 30 minutes, allowing the onions to caramelize and the herbs to infuse the sauce with their aromatic essence.
But the real magic happens when you stuff the cooked rigatoni with the beef ragu and top it all off with a generous layer of mozzarella cheese. As the dish bakes, the cheese melts into the pasta, creating pockets of creamy, cheesy goodness in every bite. It’s a comfort food masterpiece that’s sure to wow your family and friends.
Essential Ingredients You’ll Need
1 pound rigatoni pasta: The large, tube-shaped rigatoni noodles are perfect for this dish, as they can be easily stuffed with the beefy ragu.
1 pound ground beef: High-quality ground beef is the foundation of the flavorful ragu sauce. Look for a lean blend to keep the dish from being too greasy.
1 onion, diced: The onion adds sweetness and depth of flavor to the ragu, balancing out the acidity of the tomatoes.
3 cloves garlic, minced: Garlic is a must-have in any good Italian dish, lending its pungent aroma and savory notes to the sauce.
1 (28 ounce) can crushed tomatoes: Crushed tomatoes provide the perfect base for the ragu, creating a rich, velvety sauce.
1 cup beef broth: The beef broth helps to thin out the ragu, allowing it to coat the rigatoni evenly.
2 teaspoons dried oregano: Oregano is a classic Italian herb that adds earthy, slightly sweet notes to the ragu.
1 teaspoon dried basil: Basil’s bright, herbal flavor complements the other seasonings, making the ragu truly sing.
1/2 teaspoon salt and 1/4 teaspoon black pepper: These simple seasonings help to balance the flavors and bring out the best in the other ingredients.
2 cups shredded mozzarella cheese: The melty mozzarella is the crowning glory of this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella, adding a creamy, stringy texture to the dish.
Step-by-Step Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Instructions
Preparing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe takes just 15 minutes of prep time and 45 minutes of cook time, for a total time of 60 minutes. You’ll need a large pot for boiling the pasta, a skillet for the ragu, and a baking dish for assembling and baking the dish.
1- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions, until al dente. Drain the pasta and set it aside.
2- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon as it cooks, until it’s no longer pink, about 5-7 minutes. Drain any excess fat from the pan.
3- Add the diced onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes, until the onion is translucent and the garlic is fragrant.
4- Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for 30 minutes, stirring occasionally, until the sauce has thickened.
5- Stuff each cooked rigatoni noodle with a spoonful of the beef ragu, then arrange the stuffed rigatoni in a baking dish. Top the stuffed rigatoni with the remaining ragu and sprinkle the shredded mozzarella cheese over the top.
6- Bake the Baked Rigatoni Stuffed with Beef Ragu & Mozzarella for 20-25 minutes, until the cheese is melted and bubbly. Let it cool for 5 minutes before serving.
Pro Tips for Success
- For the best texture, make sure not to overcook the rigatoni pasta. You want it to be al dente, so it can hold its shape when stuffed.
- Don’t be afraid to let the ragu simmer for the full 30 minutes. The longer cooking time allows the flavors to meld and the sauce to thicken up nicely.
- When stuffing the rigatoni, use a small spoon or a piping bag to neatly fill each noodle. This will ensure even distribution of the ragu throughout the dish.
- For an extra creamy texture, consider stirring in a dollop of ricotta cheese to the ragu before stuffing the rigatoni.
- If you want to save time, the ragu can be made in advance and refrigerated or frozen until you’re ready to assemble the dish.
Serving and Storing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Perfect Pairings for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a hearty, comforting dish that serves 6 people. For a complete meal, consider serving it with a fresh, crisp salad and a crusty garlic bread. A bold red wine, like a Chianti or Cabernet Sauvignon, would also make an excellent pairing, complementing the rich, meaty flavors of the dish.
Storage and Make-Ahead Tips
Leftover Baked Rigatoni Stuffed with Beef Ragu & Mozzarella can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the desired portion in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
For make-ahead convenience, you can assemble the entire dish in advance and refrigerate it, unbaked, for up to 3 days. When ready to serve, simply bake the dish according to the instructions. Alternatively, you can freeze the assembled, unbaked dish for up to 3 months. Thaw it in the refrigerator overnight before baking.
Variations and Dietary Adaptations for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Creative Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Variations
- Swap the ground beef for Italian sausage or a combination of beef and Italian sausage for an extra flavor boost.
- Add some sautéed mushrooms or bell peppers to the ragu for additional texture and nutrition.
- Use a mixture of mozzarella and provolone cheese for a blend of flavors.
- Top the baked rigatoni with a sprinkle of grated Parmesan cheese or a drizzle of pesto for a final flourish.
Making Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Diet-Friendly
For a gluten-free version, use gluten-free rigatoni or another gluten-free pasta shape. Just be sure to adjust the cooking time according to the package instructions.
To make this dish vegan, substitute the ground beef with a plant-based ground meat alternative, and use a dairy-free mozzarella-style cheese. You can also make a vegan ragu sauce by using canned lentils or mushrooms instead of ground beef.
For a low-carb adaptation, use zucchini noodles or spaghetti squash in place of the rigatoni pasta. This will reduce the carbohydrate content while still providing a delicious, satisfying dish.
Frequently Asked Questions
Q: Can I use a different type of pasta instead of rigatoni?
A: Absolutely! You can use other large, tube-shaped pasta shapes like penne or macaroni. Just be sure to adjust the cooking time as needed.
Q: How can I tell when the ragu is done simmering?
A: The ragu is ready when it has thickened up and the flavors have melded together, which should take about 30 minutes of simmering. You’ll know it’s done when the sauce coats the back of a spoon.
Q: Can I freeze the leftover Baked Rigatoni Stuffed with Beef Ragu & Mozzarella?
A: Yes, you can freeze the leftover baked rigatoni for up to 3 months. Simply let it cool completely, then transfer it to an airtight container or freezer-safe baking dish before freezing.
Q: How many servings does this recipe make?
A: This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe serves 6 people.
Q: What should I do if the rigatoni noodles break when I’m trying to stuff them?
A: If the rigatoni noodles break while you’re trying to stuff them, don’t worry! You can simply layer the broken pieces in the baking dish, top with the ragu and mozzarella, and bake as directed. The end result will still be delicious.
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 60
- Yield: 6 servings
Description
Indulge in the ultimate comfort food with this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. Tender rigatoni pasta is filled with a rich, meaty beef ragu and baked to perfection under a blanket of melted, bubbly mozzarella cheese.
Ingredients
– 1 pound rigatoni pasta
– 1 pound ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 ounce) can crushed tomatoes
– 1 cup beef broth
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F.
2. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
5. Stir in the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Simmer for 10-15 minutes, until the sauce has thickened.
6. Stuff the cooked rigatoni with the beef ragu mixture, packing it in tightly.
7. Arrange the stuffed rigatoni in a 9×13 inch baking dish. Top with the shredded mozzarella cheese.
8. Bake for 20-25 minutes, until the cheese is melted and bubbly.
9. Let cool for 5 minutes before serving.
Notes
For extra flavor, you can add grated Parmesan cheese to the beef ragu or sprinkle it on top before baking. Leftover baked rigatoni can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 45
- Category: Pasta & Noodles
- Method: Baking
- Cuisine: Italian
Conclusion
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a timeless classic that’s sure to become a new family favorite. With its rich, meaty ragu, perfectly cooked pasta, and melty cheese, this dish is a true comfort food masterpiece. Whether you’re serving it for a cozy weeknight dinner or a special occasion, your loved ones are sure to be impressed by the depth of flavor and incredible texture.
I hope this recipe inspires you to get in the kitchen and create something truly special. Don’t be afraid to get creative with the variations and adaptations – the possibilities are endless! And be sure to let me know how your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella turns out. I’d love to hear your thoughts and see your photos. Buon appetito!
