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The Ultimate Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

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  • Prep Time: 40 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 85 Minutes
  • Yield: 8 Servings 1x
  • Category: Dinner Recipes

Description

How to make baked rigatoni stuffed with rich beef ragu and melted mozzarella that will become your family’s new favorite comfort food.

Ingredients

Scale
  • The Foundation:
  • 1 pound Rigatoni pasta
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 pounds ground beef (80/20 lean)
  • 28 oz can crushed tomatoes
  • 1/2 cup dry red wine
  • Flavor Builders:
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • Essential Seasonings:
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Cheesy Goodness & Garnish:
  • 2 cups shredded whole milk mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Brown Beef: Heat extra virgin olive oil in a large pot. Add ground beef, breaking it up. Cook until nicely browned, draining excess fat. This builds the foundational flavor for your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella.
  2. Build Ragu: Add diced onion, carrots, and celery to the pot with the beef. Sauté until softened, about 8-10 minutes. Stir in minced garlic and cook for another minute until fragrant, then deglaze with dry red wine.
  3. Simmer Ragu: Pour in crushed tomatoes, dried oregano, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, for a rich ragu.
  4. Cook Pasta: While the ragu simmers, cook the rigatoni according to package directions until al dente. Drain well. This ensures the pasta holds its shape beautifully when stuffed for your Baked Rigatoni.
  5. Assemble Dish: Stir fresh basil into the ragu. Carefully stuff each rigatoni with ragu, then arrange vertically in a greased 9×13 inch baking dish. Top generously with mozzarella and Parmesan cheese.
  6. Bake Rigatoni: Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for another 20-25 minutes until the cheese is bubbly and golden brown on top, completing your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella.
  7. Serve Warm: Let the Baked Rigatoni Stuffed with Beef Ragu & Mozzarella rest for 10 minutes before serving. Garnish with extra Parmesan and fresh basil. This allows the flavors to meld beautifully for a perfect comforting meal.

Notes

Cook rigatoni strictly al dente; it finishes cooking in the oven, preventing mushiness and ensuring perfect texture.

Refrigerate leftovers in an airtight container for 3-4 days; don’t leave it out too long to prevent drying.

For a lighter ragu, substitute ground turkey or chicken, but consider adding broth to compensate for less fat.

Rest baked rigatoni 10 minutes before serving to allow flavors to meld; garnish with fresh basil and Parmesan.

The beef ragu can be made up to 3 days ahead and stored refrigerated; assemble right before baking.

Toast tomato paste with aromatics to deepen the ragu’s flavor profile significantly for a richer taste.

**Allergy Information:** Dairy, Gluten

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Find it online: https://www.tastecurious.com/the-ultimate-baked-rigatoni-stuffed-with-beef-ragu-mozzarella/