Description
This baked rigatoni stuffed with beef ragù and mozzarella is the ultimate comfort-food pasta bake. Tender rigatoni tubes are filled with a rich, slow-simmered beef sauce, topped with melty mozzarella, and baked until golden and bubbly, making it a perfect hearty dinner.
Ingredients
Pasta
- 1 lb rigatoni pasta
Beef Ragù
- 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
Cheese Layer
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional Garnish
- Fresh basil or parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the rigatoni.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, then drain and set aside to cool slightly.
- Prepare Beef Ragù: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef to the skillet and cook until browned, then drain excess fat.
- Season and Simmer Ragù: Stir in Italian seasoning, dried oregano, and crushed red pepper flakes if using. Add tomato paste and cook for 1 minute. Pour in crushed tomatoes and beef broth or red wine. Season with salt and black pepper. Simmer uncovered for 15–20 minutes until the sauce thickens.
- Stuff Rigatoni: Spoon the thickened beef ragù sauce into each cooked rigatoni tube, filling them carefully. Arrange the stuffed rigatoni upright in the prepared baking dish. Spoon any remaining sauce over the top of the arranged pasta.
- Add Cheese: Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the stuffed rigatoni and sauce layer to ensure a cheesy crust after baking.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese on top is bubbly and lightly golden brown.
- Garnish and Serve: Once baked, garnish with freshly chopped basil or parsley for a fresh finish. Serve warm and enjoy this comforting Italian pasta bake.
Notes
- For easier stuffing of rigatoni tubes, place the beef ragù in a piping bag or a zip-top plastic bag with a corner cut off.
- Add ricotta or mascarpone cheese between layers of stuffed rigatoni for extra creaminess and richness.
- You can substitute ground beef with Italian sausage to impart a deeper, spiced flavor to the ragù.
- This dish can be assembled and frozen before baking for up to 2 months; bake directly from frozen, adjusting baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
