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