I still remember the first time I made Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. It was a chilly autumn evening, and I was craving something warm, comforting, and utterly delicious. As I gathered the ingredients, the aroma of simmering tomatoes and fragrant herbs filled the kitchen, and I knew I was in for a real treat.
Baking the rigatoni with a rich, meaty ragu and melty mozzarella cheese is the ultimate in Italian comfort food. The way the pasta soaks up all the flavors, the contrast of the crispy edges and the gooey center – it’s a dish that just screams “family dinner.” I’ve made it for everything from casual weeknight meals to special occasions, and it’s always a hit. In fact, it’s become a staple in my household, and I’m sure it’ll become a go-to in yours too.
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 is in the balance of flavors and textures. The key is to start with a flavorful, slow-simmered ragu that’s packed with the savory essence of ground beef, onions, garlic, and aromatic herbs. Then, you layer that rich, meaty sauce with tender rigatoni pasta and creamy mozzarella cheese. When it all bakes together, you end up with a dish that’s truly irresistible – the pasta is perfectly al dente, the ragu is deeply flavored, and the cheese is melted to gooey perfection.
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 – The sturdy, tube-shaped rigatoni is perfect for this dish, as it can hold the hearty ragu inside.
- 1 pound ground beef – The foundation of the ragu, providing savory, umami-rich flavor.
- 1 onion, diced – Adds sweetness and depth to the ragu.
- 3 cloves garlic, minced – Garlic is essential for building the aromatic base of the sauce.
- 1 (28 ounce) can crushed tomatoes – The canned tomatoes create a luscious, saucy base for the ragu.
- 1 (6 ounce) can tomato paste – This concentrated tomato flavor helps thicken the ragu and intensify the tomato notes.
- 1 teaspoon dried oregano – Oregano is a classic Italian herb that complements the other flavors.
- 1 teaspoon dried basil – Fresh basil adds a bright, herbal note to the ragu.
- 2 cups shredded mozzarella cheese – The melty, stringy mozzarella is the perfect cheese for this dish.
- 1/4 cup grated Parmesan cheese – A sprinkle of Parmesan adds a savory, nutty element.
Step-by-Step Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Instructions
Preparing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Prep time for this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe is just 15 minutes, and the total cooking time is 35 minutes, so you can have this comforting dish on the table in just 50 minutes. You’ll need a large pot for boiling the pasta, a skillet for browning the beef, and a baking dish for assembling and baking the casserole.
1- Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to 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 browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
3- Add the diced onion to the skillet and cook for 3-4 minutes, until the onion is translucent. Then, add the minced garlic and cook for 1 minute more, until fragrant.
4- Pour in the crushed tomatoes and tomato paste, and stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally, until the sauce has thickened.
5- Preheat your oven to 375°F (190°C). Spread half of the cooked rigatoni in the bottom of a 9×13-inch baking dish. Top with half of the beef ragu and 1 cup of the shredded mozzarella cheese. Repeat the layers once more, ending with the remaining mozzarella and the Parmesan cheese.
6- Bake the Baked Rigatoni Stuffed with Beef Ragu & Mozzarella for 20-25 minutes, until the cheese is melted and bubbly. Let it cool for 5 minutes, then garnish with fresh basil leaves before serving.
Pro Tips for Success
- For the best texture, be sure not to overcook the rigatoni. It should still have a slight bite when you drain it.
- Let the ragu simmer for at least 10-12 minutes to allow the flavors to meld and the sauce to thicken.
- Shredding the mozzarella yourself, rather than using pre-shredded, will result in a creamier, more melty cheese.
- Don’t be afraid to get creative with the toppings – a sprinkle of fresh basil, a drizzle of balsamic glaze, or a side of garlic bread can all take this dish to the next level.
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 complete meal in itself, but it can also be served with a few delicious sides. A fresh, crisp Caesar salad or a simple green salad with a tangy vinaigrette would be the perfect accompaniment. For a heartier meal, pair it with a crusty garlic bread or a side of sautéed spinach or broccoli rabe.
When it comes to beverages, a bold, full-bodied red wine like a Chianti or Merlot would be an excellent choice to complement the richness of the dish. Or, for a non-alcoholic option, a refreshing Italian soda or iced tea would also be a great pairing.
Storage and Make-Ahead Tips
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is the perfect make-ahead dish. You can assemble the entire casserole in advance and refrigerate it for up to 3 days before baking. When you’re ready to serve, just pop it in the oven and bake as directed.
For longer-term storage, you can also freeze the assembled, unbaked casserole for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then bake as usual. Alternatively, you can bake the casserole and then freeze the individual portions for quick, reheatable meals later on. Simply reheat the frozen slices in the oven or microwave 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 tough to beat, there are plenty of ways to put your own spin on it:
- Try using a mixture of ground beef and Italian sausage for an extra flavor boost.
- Swap in ziti or penne pasta instead of rigatoni for a slightly different texture.
- Add in sautéed mushrooms, spinach, or roasted bell peppers for extra veggies.
- Sprinkle in some red pepper flakes or Italian seasoning to amp up the spice factor.
- Top the casserole with a layer of crispy panko breadcrumbs for a delightful crunch.
Making Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Diet-Friendly
To make this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe more diet-friendly, you can try a few simple substitutions:
- For a gluten-free version, use gluten-free rigatoni or your favorite gluten-free pasta.
- To make it lower in carbs, replace the rigatoni with zucchini noodles or roasted eggplant slices.
- Swap the ground beef for ground turkey or ground chicken to reduce the fat and calories.
- Use part-skim mozzarella cheese and reduce the amount of Parmesan to cut down on the overall dairy content.
- Serve smaller portions alongside a fresh, leafy green salad to round out the meal.
Frequently Asked Questions
Q: Can I use a different type of pasta instead of rigatoni?
A: Absolutely! While rigatoni is the classic choice, you can use other tubular pastas like penne, ziti, or macaroni with great results.
Q: How long does it take to prepare and cook this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella?
A: The total time for this recipe is 50 minutes, with 15 minutes of prep time and 35 minutes of cook time.
Q: Can I make this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe ahead of time?
A: Yes, this dish is perfect for making in advance! You can assemble the entire casserole, cover, and refrigerate for up to 3 days before baking.
Q: How many servings does this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe make?
A: This recipe yields 6 servings, making it a great choice for family dinners or casual gatherings.
Q: What if my Baked Rigatoni Stuffed with Beef Ragu & Mozzarella comes out dry or overly browned?
A: If the dish seems a bit dry, try adding a splash of tomato sauce or beef broth to the casserole before baking. If it’s browning too quickly, cover the dish with foil for the first 15 minutes of baking to prevent the top from burning.
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 50
- Yield: 6 servings
Description
Layers of tender rigatoni pasta, rich beef ragu sauce, and melted mozzarella cheese come together in this irresistibly comforting Baked Rigatoni Stuffed with Beef Ragu & Mozzarella dish. Perfect for cozy family dinners or entertaining guests, this baked pasta recipe is sure to be a hit.
Ingredients
– 1 pound rigatoni pasta
– 1 pound ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 ounce) can crushed tomatoes
– 1 (6 ounce) can 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. Bring a large pot of salted water to a boil. 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 and cooked through, about 5-7 minutes. Drain any excess fat.
4. Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, until the onion is translucent.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer the beef ragu sauce for 10-15 minutes, stirring occasionally, until thickened.
6. In a large baking dish, layer half of the cooked rigatoni. Top with half of the beef ragu sauce, and then half of the mozzarella cheese.
7. Repeat the layers, ending with the remaining mozzarella cheese and a sprinkle of 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
This baked rigatoni dish can be made ahead of time and refrigerated or frozen for later use. Simply assemble the dish, cover, and refrigerate for up to 3 days or freeze for up to 2 months. When ready to serve, thaw in the refrigerator (if frozen) and bake according to the instructions.
- Prep Time: 15
- Cook Time: 35
- Category: Pasta & Noodles
- Method: Baking
- Cuisine: Italian
Conclusion
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a true Italian-inspired comfort food classic that’s sure to become a regular in your dinner rotation. With its irresistible layers of tender pasta, savory ragu, and melty cheese, this dish delivers on both flavor and satisfaction.
I hope you’ll give this recipe a try and let me know what you think! Don’t be afraid to get creative with your own twists and variations. Snap a photo and share it with me – I’d love to see how your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella turns out. Buon appetito!
