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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

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A comforting baked rigatoni dish filled with savory beef ragu and melted mozzarella cheese, perfect for gatherings.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for garnish (optional)
  • Olive oil for cooking

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
  3. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Then add the minced garlic and sauté for an additional minute.
  4. Add the ground beef to the skillet and cook until browned, breaking it up as it cooks, about 5-6 minutes. Drain any excess fat.
  5. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for about 15-20 minutes.
  6. Remove from heat and stir in 1 cup of shredded mozzarella cheese into the beef ragu mixture.
  7. Using a spoon, fill each rigatoni tube with the beef ragu and cheese mixture. Arrange in a baking dish.
  8. Pour any remaining ragu sauce over the stuffed rigatoni and sprinkle the remaining mozzarella and Parmesan cheese on top.
  9. Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes.
  10. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Notes

For added nutrition, feel free to incorporate veggies like spinach or mushrooms into the ragu.

Nutrition

Find it online: https://thestationrecipes.com/baked-rigatoni-stuffed-beef-ragu-mozzarella/

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