Name: Baked Rigatoni Stuffed with Beef Ragù & Mozzarella Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb rigatoni pasta; 1 lb ground beef (80/20 preferred); 1 tablespoon olive oil; 1 small onion, finely diced; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes (optional); 1 (28 oz) can crushed tomatoes; 2 tablespoons tomato paste; ½ cup beef broth or red wine; Salt and black pepper, to taste; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil or parsley, chopped

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If you are craving a pasta dish that combines hearty, rich flavors with gooey, melty cheese, then you have to try this Baked Rigatoni Stuffed with Beef Ragù & Mozzarella Recipe. This dish takes tender rigatoni pasta tubes, fills them with a slow-simmered beef ragù bursting with Italian herbs and tomato goodness, and crowns the whole creation with a generous layer of melted mozzarella and Parmesan. The result? A golden, bubbly, soul-satisfying pasta bake that feels like a warm, delicious hug on a plate.

Ingredients You’ll Need

The image shows several white square and round bowls arranged neatly on a white marbled surface. One bowl contains uncooked rigatoni pasta, which is pale yellow and tube-shaped. Two rectangular white containers hold ground meats—one red and finely textured, the other lighter pink with some white fat mixed in. A small white bowl has a thick red tomato sauce, while another holds a chunky red pepper sauce. A larger white bowl is filled with creamy white ricotta cheese. Fresh green basil leaves and thick white mozzarella cheese slices are placed next to an onion and a garlic bulb, both unpeeled. A small white bowl contains a mix of dried herbs. The ingredients are arranged in a clean, organized way, ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

Though this recipe has a wonderful depth of flavor, it is surprisingly simple at heart. Each ingredient plays an essential role in building the layers of taste, texture, and color that make this dish shine. From the perfectly al dente rigatoni that holds the filling, to the fragrant herbs seasoning the ragù, every component comes together beautifully.

1 lb rigatoni pasta: The perfect ridged tube shape for stuffing and soaking up saucy goodness.
1 lb ground beef (80/20 preferred): Provides rich, juicy flavor and a tender texture to the ragù sauce.
1 tablespoon olive oil: For sautéing the onions and garlic, adding a subtle fruitiness.
1 small onion, finely diced: Adds sweetness and depth to the ragù’s base.
4 cloves garlic, minced: Brings aromatic punch that enhances every savory bite.
1 teaspoon Italian seasoning: A classic mix of herbs to create that authentic Italian flair.
½ teaspoon dried oregano: For an extra touch of Mediterranean earthiness.
¼ teaspoon crushed red pepper flakes (optional): Adds just a hint of spicy warmth if you like a kick.
1 (28 oz) can crushed tomatoes: The rich, velvety tomato base that ties the ragù together.
2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.
½ cup beef broth or red wine: To add moisture and deepen the sauce’s complexity.
Salt and black pepper, to taste: Essential seasonings to balance and highlight the flavors.
2 cups shredded mozzarella cheese: Melts beautifully to create that irresistible gooey topping.
½ cup grated Parmesan cheese: Adds savory sharpness and an extra golden finish.
Fresh basil or parsley, chopped (optional garnish): For a fresh, herbaceous note and vibrant color on top.

How to Make Baked Rigatoni Stuffed with Beef Ragù & Mozzarella Recipe

Step 1: Prepare the Pasta and Preheat the Oven

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish—this ensures nothing sticks and everything cooks evenly. Then bring a large pot of salted water to a boil for the rigatoni. Cooking the rigatoni just until it is al dente is key because it will continue to cook inside the oven, so you want it firm enough to hold the ragù but tender enough to enjoy after baking.

Step 2: Make the Beef Ragù

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for about 3 to 4 minutes until it softens to sweet, translucent perfection. Toss in the minced garlic and cook for an additional 30 seconds to release its amazing fragrance. Next, add the ground beef and cook until the meat is browned all over, taking care to drain any excess fat to keep your ragù from getting greasy.

Sprinkle in the Italian seasoning, oregano, and if you enjoy a spark of heat, the crushed red pepper flakes. Stir in the tomato paste and cook for a minute to deepen the flavor, then pour in the crushed tomatoes along with the beef broth or red wine. Season everything with salt and pepper and let the sauce simmer uncovered for 15 to 20 minutes, allowing it to thicken and all those flavors to meld into a rich, hearty ragù.

Step 3: Stuff and Assemble the Rigatoni

Once your rigatoni is cooked and drained, it’s time to fill those hollow tubes with your luscious beef ragù. To make this easier and less messy, use a piping bag or a zip-top bag with the corner snipped off to fill each rigatoni. Arrange all the stuffed rigatoni upright in your prepared baking dish. Then spoon any remaining ragù over the top, making sure every pasta tube gets plenty of sauce for flavor and moisture.

Step 4: Add Cheese and Bake

Now the best part: sprinkle the shredded mozzarella and grated Parmesan cheese evenly across the entire dish. Cover the pan with foil to keep the moisture in, and bake for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and has developed that irresistible golden-brown crust. Let it cool just a bit before you dig in!

How to Serve Baked Rigatoni Stuffed with Beef Ragù & Mozzarella Recipe

The image shows a white bowl filled with rigatoni pasta. The rigatoni is a light orange color and appears soft and cooked. On top of the pasta is a rich layer of brown meat sauce with small green herb bits sprinkled around it. Covering the meat and pasta is a thick layer of melted white cheese, which stretches upward as a woman’s hand holds a fork lifting some pasta. The background is a white marbled surface with some dark green blurred shapes behind. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch that brings freshness to this hearty dish, sprinkle some freshly chopped basil or parsley over the top right before serving. The bright green color is beautiful against the rich reds and golden cheese, and the herbal notes lift the overall flavor to another level.

Side Dishes

This baked rigatoni pairs wonderfully with a simple green salad dressed with lemon vinaigrette or a plate of roasted vegetables like asparagus or broccoli. The freshness and crisp textures provide the perfect contrast to the creamy, meaty pasta bake.

Creative Ways to Present

If you’re feeling fancy or want to impress guests, try serving individual portions in small ramekins or muffin tins for a fun, handheld presentation. You can also layer leftover pasta in a casserole dish with a drizzle of béchamel sauce or add dollops of ricotta between layers for an indulgent variation on the Baked Rigatoni Stuffed with Beef Ragù & Mozzarella Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover baked rigatoni stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for even tastier leftovers.

Freezing

You can freeze this dish before baking by assembling everything in a freezer-safe dish, covering it tightly, and freezing for up to 2 months. When ready to enjoy, bake it straight from the freezer with a bit of extra time, covered at first, then uncovered to brown the cheese.

Reheating

To reheat leftovers, pop a portion in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through and the cheese bubbles again. Microwaving works in a pinch but can make the pasta a bit soft.

FAQs

Can I use a different pasta instead of rigatoni?

Absolutely! While rigatoni’s tube shape is perfect for stuffing, penne or cannelloni can also work well. Just make sure your pasta is large enough to hold the beef ragù filling nicely.

What can I substitute for ground beef?

If you want a different flavor, Italian sausage is a fantastic alternative that adds a spicy, aromatic twist. For a lighter version, ground turkey or chicken can be used, but you might want to add extra seasoning to keep the richness.

Is it necessary to stuff the rigatoni?

Stuffing is what gives the dish its unique charm, but if you’re short on time, you can mix the rigatoni with the ragù like a traditional baked pasta. The flavor will still be incredible!

Can I make this recipe vegetarian?

Yes! Swap the beef ragù for a hearty vegetable ragù made with mushrooms, lentils, or plant-based mince. Just make sure to season well and simmer until thickened for that same rich taste.

How spicy is the dish?

The crushed red pepper flakes are optional, so you control the heat! Leaving them out results in a mild, classic flavor, but adding them gives a subtle kick without overpowering the other ingredients.

Final Thoughts

This Baked Rigatoni Stuffed with Beef Ragù & Mozzarella Recipe is pure comfort food magic, perfect for cozy weeknight dinners or special family gatherings. With its rich ragù filling, tender pasta, and luscious cheesy top, it’s a dish that will have everyone coming back for seconds. I can’t wait for you to try it — your kitchen will smell amazing, and your taste buds will thank you!