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Baked Rigatoni Stuffed

Baked Rigatoni Stuffed with Comforting Beef Ragu & Mozzarella

Baked Rigatoni Stuffed is a comforting dish featuring savory beef ragu and melted mozzarella, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 tbsp Olive Oil Can use vegetable oil if preferred.
  • 1 medium Onion, finely chopped Yellow or sweet onions work best.
  • 2 cloves Garlic, minced Use fresh garlic for the best results.
  • 1 lb Ground Beef Ground turkey or chicken can be used for a lighter option.
  • 2 tbsp Tomato Paste This helps concentrate the tomato flavor.
  • 1.5 cups Crushed Tomatoes San Marzano tomatoes are recommended for authentic taste.
  • 0.5 cup Beef Broth or Red Wine For alcohol-free, use broth exclusively.
  • 1 tsp Dried Oregano Fresh herbs can be substituted; use three times the amount.
  • 1 tsp Dried Thyme Fresh herbs can be substituted; use three times the amount.
For the Rigatoni
  • 12 oz Rigatoni Cook until al dente to prevent overcooking when baked.
For the Topping
  • 1.5 cups Mozzarella Cheese, shredded Fresh mozzarella can be used for a gourmet touch.
  • 0.5 cup Parmesan Cheese, grated Can use Pecorino Romano as a substitute.

Equipment

  • large skillet
  • baking dish
  • pot
  • piping bag or spoon

Method
 

Prepare the Ragu
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves for about 3-5 minutes until fragrant and translucent.
  2. Add 1 pound of ground beef, cooking until browned, which takes about 7-10 minutes.
  3. Stir in 2 tablespoons of tomato paste, then pour in 1½ cups of crushed tomatoes and ½ cup of beef broth or red wine.
  4. Season with 1 teaspoon each of dried oregano and thyme, simmer for 20-25 minutes.
Cook the Rigatoni
  1. While the ragu simmers, bring a large pot of salted water to a boil. Cook 12 ounces of rigatoni until just al dente, approximately 8-9 minutes.
  2. Be sure to check the pasta frequently as it should be firm yet cooked halfway.
  3. Once done, drain the rigatoni and allow them to cool slightly.
Stuff the Rigatoni
  1. Using a piping bag or a spoon, fill each piece of rigatoni with the savory beef ragu until they are generously packed.
  2. Carefully arrange the stuffed rigatoni side by side in a greased 9x13-inch baking dish, ensuring they fit snugly to maintain their structure during baking.
Top and Bake
  1. Once all the rigatoni are filled and arranged, sprinkle 1½ cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese evenly over the top.
  2. Preheat your oven to 375°F (190°C) and bake the dish uncovered for 20-25 minutes, or until the cheese is bubbling and golden-brown.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 300mgIron: 3mg

Notes

Assemble the dish up to 24 hours in advance. Just add an extra 30 minutes to the baking time when cooking from cold for the best results.

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