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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Bliss

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting dish that combines al dente pasta, savory beef ragu, and melted mozzarella.
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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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Ragu
  • 2 tablespoons Olive Oil Can substitute with canola oil
  • 1 medium Onion Shallots can be used for a milder taste
  • 3 cloves Garlic Fresh minced preferred, but powder works
  • 1 pound Ground Beef Ground turkey is a healthier option
  • 1 tablespoon Tomato Paste Can replace with more crushed tomatoes
  • 28 ounces Crushed Tomatoes Use homemade or diced tomatoes for variation
  • 1 cup Broth Vegetable broth or apple cider vinegar can be used
  • 1 teaspoon Oregano Use fresh if available, adjust dried quantity
  • 1 teaspoon Thyme Use fresh if available, adjust dried quantity
  • to taste Salt
  • to taste Pepper
For the Rigatoni
  • 1 pound Rigatoni Pasta Other tubular pasta like ziti can work
For the Topping
  • 2 cups Mozzarella Cheese Can substitute with provolone or gouda
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used as a vegan alternative
  • to taste Fresh Parsley Basil can also be used for garnish

Equipment

  • large skillet
  • Pot for boiling pasta
  • Baking Dish
  • Piping bag or spoon

Method
 

Step‑by‑Step Instructions
  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Add chopped onion and minced garlic, sauté for 3–4 minutes until translucent.
  3. Incorporate ground beef, breaking it up, and cook for 5–7 minutes until browned.
  4. Stir in tomato paste, crushed tomatoes, and broth; season with oregano, thyme, salt, and pepper. Simmer for 20–25 minutes.
  5. Boil salted water and cook rigatoni for 7–8 minutes until al dente. Drain and cool slightly.
  6. Fill each rigatoni with beef ragu using a piping bag or spoon.
  7. Preheat oven to 375°F (190°C) and arrange filled rigatoni in a greased baking dish.
  8. Sprinkle mozzarella and parmesan over the top, then bake for 20–25 minutes until golden.
  9. Let cool slightly before serving, garnished with fresh parsley.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 250mgIron: 4mg

Notes

For the best texture, cook rigatoni until just al dente. This prevents mushiness during baking.

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