Indulgent Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting, indulgent dish perfect for cozy family dinners.
Equipment
- skillet
- Large pot
- Piping Bag
- Baking dish
Ingredients
For the Ragu
- 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option
- 1 medium Onion Use shallots for a milder taste or omit for lower-carb
- 3 cloves Garlic Freshly minced is best
- 1 pound Ground Beef Substitute with ground turkey or chicken for a lighter meal
- 2 tablespoons Tomato Paste Use double-concentrated paste or omit in a pinch
- 28 ounces Crushed Tomatoes Canned can be swapped for fresh tomatoes
- 1 cup Beef Broth or Red Wine Use vegetable or chicken broth for a lighter alternative
- 1 teaspoon Dried Oregano Fresh herbs can be used, adjust quantity
- 1 teaspoon Dried Thyme Fresh herbs can be used, adjust quantity
- to taste Salt
- to taste Pepper
For the Pasta
- 12 ounces Rigatoni Substitute with penne if necessary
For the Top
- 2 cups Shredded Mozzarella Provolone or dairy-free cheese can be used
- 1/2 cup Grated Parmesan Cheese Pecorino Romano serves as an excellent substitute
Instructions
How to Make Baked Rigatoni
- Heat a splash of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until they become fragrant and translucent, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, stirring occasionally, which should take about 6-8 minutes.
- Stir in the tomato paste, followed by crushed tomatoes and broth or red wine. Season with dried oregano, thyme, salt, and pepper. Let it simmer uncovered for 20-25 minutes, stirring occasionally.
- Bring a large pot of salted water to boil. Add rigatoni and cook until slightly underdone (al dente), usually about 8-10 minutes. Drain and set aside.
- Using a piping bag or a spoon, carefully fill each rigatoni with the beef ragu mixture. Arrange the stuffed pasta upright in a greased baking dish.
- Sprinkle the top with shredded mozzarella and grated Parmesan. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and golden brown.
Notes
Optional: Garnish with fresh basil or parsley for an extra touch of flavor and color. Store leftovers in an airtight container for up to 3 days. Freeze assembled but unbaked rigatoni for up to 3 months.