Growing up, I can still remember the delightful aromas that would fill our home whenever my mom prepared her famous Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. It was a dish that always brought our family together, with each bite transporting us to the heart of Italian cuisine. The rich, flavorful ragu, the al dente rigatoni, and the melty mozzarella cheese – it was a culinary masterpiece that we couldn’t get enough of.
As I’ve grown older and taken on the role of home chef, I’ve come to appreciate this recipe even more. Not only is it incredibly delicious, but it’s also surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can create a dish that will have your family and friends raving.
Table of Contents
Why This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe Will Become Your Go-To
The Secret Behind Perfect Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
The secret to this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe lies in the careful balance of flavors and textures. The rich, meaty ragu is the star of the show, made with high-quality ground beef, aromatics, and a touch of tomato paste for depth. But what really sets this dish apart is the way the ragu is combined with the pasta and mozzarella cheese.
By stuffing the rigatoni with the beef ragu and then baking it all together, you create a dish that’s both comforting and indulgent. The pasta absorbs the flavors of the ragu, while the mozzarella cheese melts into a gooey, irresistible topping. It’s a dish that’s sure to satisfy even the heartiest of appetites.
Essential Ingredients You’ll Need
To make this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella, you’ll need a few key ingredients:
- 1 pound rigatoni pasta: This classic Italian pasta shape is the perfect vessel for the rich beef ragu, with its tubular structure and ridges that help the sauce cling to the noodles.
- 1 pound ground beef: The foundation of the ragu, this high-quality ground beef provides the meaty, savory flavor that’s essential to the dish.
- 1 onion, diced: Sautéed until soft and fragrant, the onion adds depth and complexity to the ragu.
- 3 cloves garlic, minced: Garlic is a must-have in any Italian dish, and it adds a pungent, aromatic kick to the ragu.
- 1 (28 oz) can crushed tomatoes: The perfect base for the ragu, these juicy crushed tomatoes provide the perfect balance of acidity and sweetness.
- 2 tablespoons tomato paste: A small but mighty ingredient, the tomato paste helps to thicken the ragu and intensify the tomato flavor.
- 1 teaspoon dried oregano and 1 teaspoon dried basil: These classic Italian herbs lend their signature flavors to the ragu, creating a depth of flavor that’s truly mouthwatering.
- 2 cups shredded mozzarella cheese and 1/4 cup grated Parmesan: The perfect cheesy topping for the baked rigatoni, melting into a golden, bubbling crust.
Step-by-Step Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Instructions
Preparing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
With a total time of just 60 minutes (15 minutes of prep and 45 minutes of cook time), this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe is the perfect weeknight meal. You’ll need a large pot, a skillet, and a baking dish to bring this dish to life.
1- Start by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and set it aside.
2- In a large skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks, until it’s no longer pink, about 5-7 minutes. Drain any excess fat from the skillet.
3- Add the diced onion to the skillet and sauté until softened and translucent, about 3-4 minutes. Then, add the minced garlic and continue cooking for another 1-2 minutes, until fragrant.
4- Pour in the can of crushed tomatoes, the tomato paste, dried oregano, dried basil, salt, and pepper. Stir everything together and let the ragu simmer for 15-20 minutes, until it’s thickened and the flavors have melded together.
5- Preheat your oven to 375°F. Spread a thin layer of the beef ragu in the bottom of a large baking dish. Stuff the cooked rigatoni with the remaining ragu, then arrange the stuffed rigatoni in the baking dish.
6- Top the stuffed rigatoni with the shredded mozzarella cheese and grated Parmesan. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves and serve hot.
Pro Tips for Success
- Use high-quality ground beef for the best flavor in the ragu. Look for 85% or 90% lean beef for the perfect balance of richness and leanness.
- Don’t overcook the rigatoni – you want it to be just shy of al dente, as it will continue to cook in the oven.
- Be generous with the mozzarella cheese topping. The more cheese, the better!
- For an extra creamy texture, stir in a splash of heavy cream or half-and-half to the ragu before stuffing the rigatoni.
Serving and Storing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Perfect Pairings for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a hearty, satisfying dish that serves 6 people. For the perfect pairing, consider serving it with a simple green salad dressed in a tangy vinaigrette to cut through the richness of the dish. A crusty loaf of garlic bread is also a must-have accompaniment, perfect for soaking up every last bit of the flavorful ragu.
When it comes to beverages, a bold red wine like a Chianti or Montepulciano d’Abruzzo would be an excellent choice, as the tannins and acidity in the wine would complement the richness of the dish. For a non-alcoholic option, a refreshing Italian soda or a classic iced tea would also make a great accompaniment.
Storage and Make-Ahead Tips
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is the perfect dish to make ahead of time. Once assembled, the casserole can be covered and refrigerated for up to 3 days before baking. When you’re ready to enjoy it, simply remove the dish from the fridge, top with the mozzarella and Parmesan, and bake as directed.
For longer-term storage, the assembled casserole can also be frozen for up to 2 months. Simply cover the dish tightly with foil or plastic wrap and pop it in the freezer. When ready to serve, thaw the casserole in the refrigerator overnight and then bake as usual.
To reheat individual portions, simply place the leftovers in a microwave-safe dish and heat in 30-second intervals until warmed through. You can also reheat the entire casserole in the oven at 350°F for 20-25 minutes, or until hot and bubbly.
Variations and Dietary Adaptations for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Creative Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Variations
While this classic Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is hard to beat, there are plenty of ways to put your own spin on the dish:
- Try using a mix of ground beef and Italian sausage for the ragu for an extra flavor boost.
- Swap out the rigatoni for other short, tubular pasta shapes like penne or ziti.
- Add a layer of sautéed mushrooms or spinach between the ragu and the pasta for extra veggies.
- Top the casserole with a blend of shredded Italian cheeses, like provolone or Asiago, in addition to the mozzarella.
- For a spicy twist, stir a pinch of red pepper flakes into the ragu or sprinkle over the top before baking.
Making Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Diet-Friendly
If you’re looking to make this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella a little more diet-friendly, there are a few simple substitutions you can try:
- Use ground turkey or lean ground chicken in place of the ground beef for a lighter ragu.
- Swap the rigatoni for whole-wheat or gluten-free pasta to make it gluten-free.
- Instead of regular mozzarella, use a reduced-fat or part-skim version to cut down on calories and fat.
- For a low-carb version, use zucchini or eggplant noodles in place of the pasta.
Frequently Asked Questions
Q: Can I use a different type of pasta besides rigatoni?
A: Absolutely! While rigatoni is the classic choice, you can easily substitute other short, tubular pasta shapes like penne, ziti, or even jumbo shells. Just be sure to adjust the cooking time as needed.
Q: How long does it take to assemble this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe?
A: The total prep time for this recipe is just 15 minutes. The key is to have all your ingredients prepped and ready to go before you start assembling the casserole.
Q: Can I make this dish ahead of time?
A: Absolutely! This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is the perfect make-ahead meal. You can assemble the entire casserole up to 3 days in advance, then simply bake it when you’re ready to serve.
Q: How many servings does this recipe make?
A: This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe serves 6 people. It’s a hearty, satisfying dish that’s sure to feed a crowd.
Q: What should I do if the cheese on top doesn’t get bubbly and golden brown?
A: If the cheese on top of your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella isn’t getting as golden and melty as you’d like, simply turn on the broiler for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning, but this should help give you that perfect cheesy crust.
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 60
- Yield: 6 servings
Description
Indulge in the rich, creamy, and comforting flavors of this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. Perfectly al dente rigatoni pasta is filled with a savory beef ragu and baked to perfection, topped with melted mozzarella cheese for the ultimate in Italian-inspired comfort food.
Ingredients
– 1 pound rigatoni pasta
– 1 pound ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves, for garnish
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat, breaking it up as it cooks, until browned, about 5-7 minutes.
4. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
5. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the beef ragu for 10-15 minutes, stirring occasionally, until thickened.
6. Stuff the cooked rigatoni pasta tubes with the beef ragu mixture, placing them in a 9×13-inch baking dish.
7. Top the stuffed rigatoni with the shredded mozzarella cheese and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with fresh basil leaves.
10. Serve hot and enjoy!
Notes
For an extra creamy and decadent dish, you can stir in a few tablespoons of ricotta cheese to the beef ragu mixture before stuffing the rigatoni. You can also experiment with different types of cheeses, such as provolone or fontina, for a unique twist.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Conclusion
This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a true Italian masterpiece that’s sure to become a new family favorite. With its rich, flavorful ragu, al dente pasta, and melty cheese topping, it’s a dish that checks all the boxes for a cozy, comforting meal.
What are you waiting for? Gather your ingredients, set aside an hour, and get ready to indulge in the ultimate Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. Your taste buds (and your loved ones) will thank you. Be sure to let me know how it turns out – I’d love to hear your thoughts!
