Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s be real—sometimes life just calls for a cozy pasta dish that you can whip up without turning your kitchen into a culinary war zone. Enter the Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. This is the dish that says, “I might be wearing sweatpants, but I can still cook like a champ.”
Why This Recipe is Awesome
Alright, let’s talk about why this dish is just about the best thing since sliced bread. First of all, it’s basically comfort food on steroids. You have hearty beef ragu, gooey mozzarella, and a fun pasta shape that makes you feel fancy without those Michelin star vibes. And guess what? It’s idiot-proof, even I didn’t mess it up. There’s something incredibly satisfying about loading up rigatoni with all that meaty deliciousness and watching it bubble up in the oven. Plus, it’s perfect for meal prep. Cook it on a Sunday and impress your friends with your gourmet skills all week long. What’s not to love?
Ingredients You’ll Need
Here’s what you’ll need to gather from your pantry or that magical grocery store that seems to have everything:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced (because who doesn’t love garlic)
- 1 lb (450 g) ground beef (or veggie crumbles if you’re feeling healthy)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste (for that oomph factor)
- 1/2 cup (120 ml) beef broth or red apple vinegar (no judgement if you use vinegar)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt & pepper to taste (don’t skip this; it’s vital)
- 12–14 large rigatoni pasta tubes
- 1 1/2 cups (150 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (it’s like pasta confetti)
- Olive oil spray or a brush (let’s keep things slick)
Step-by-Step Instructions
Heat the olive oil in a large skillet over medium heat. This isn’t the time for high heat; we’re not trying to fry everything.
Sauté the chopped onion and minced garlic until they smell divine and turn translucent. Just don’t burn them, or your pasta dreams will be crushed.
Add the ground beef, breaking it apart with your spatula. Cook until it’s browned and looking all delicious.
Stir in the crushed tomatoes, tomato paste, and beef broth (or vinegar). Then, toss in the oregano, thyme, and a sprinkle of salt and pepper. Remember, seasoning is key.
Let that ragu simmer uncovered for about 20–25 minutes until it thickens up. Just enough time to contemplate life choices or scroll through social media.
In a separate pot, boil the rigatoni until it’s just al dente—don’t make it mushy because we’re stuffing it. Drain and cool slightly while you admire your beef ragu.
Stuff each rigatoni tube with the cooled beef ragu using a piping bag or a spoon. This is kind of like the culinary version of Tetris, so have fun with it.
Arrange those stuffed beauties in a greased baking dish like a proud parent. Top with a glorious blanket of mozzarella and sprinkle on the Parmesan cheese. This dish is saying, “Feed me!”
Bake at 375°F (190°C) for 20–25 minutes until everything is golden and bubbly. The cheese should be melting like a dream.
Common Mistakes to Avoid
Thinking you don’t need to preheat the oven—rookie mistake. Nobody likes a cold surprise when you are all ready to dig in.
Overstuffing the rigatoni—trust me, it’s not a competition. You’re making a pasta bomb, not a flavor explosion.
Ignoring the simmering time—if you rush this, you’ll end up with a soupy ragu instead of a thick, luscious sauce. We want yum, not nope.
Forgetting to season at all—salt and pepper are your best friends. Don’t be shy; they elevate everything.
Alternatives & Substitutions
So, you don’t have ground beef? No problem. Ground turkey or chicken works too. If you’re going full veggie, swap in some hearty mushrooms or lentils.
Running low on mozzarella? Mix it up with whatever cheese you have laying around—Colby, cheddar, or even that questionable stuff in the back of the fridge. Just don’t let it go to waste.
And don’t sweat it if you’ve got no fresh parsley. Dried works too or skip it entirely, and no one will judge you. Unless they see you eating straight from the baking dish. Then we might have a chat.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor magic happens.
Can this recipe be made ahead of time? Totally! You can prep the ragu and rigatoni, then assemble and bake when you’re ready. Chill out, it’s cool.
Can I freeze the leftovers? Yes, yes, yes. Just make sure to let it cool completely before freezing in an airtight container, or you might end up with a sad freezer meal.
Can I make this vegetarian? Absolutely! Just use meat alternatives and load up on veggies. It will still be rock star delicious.
What’s the best way to reheat this? Oven for sure to keep that crispiness intact. Nobody likes a sad, soggy pasta dish.
Can I double this recipe? If you’re feeding a crowd—or just want a massive stash of leftovers—doubled is the way to go. Storage will be your best friend.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Remember, cooking is all about having fun and experimenting, so don’t stress if things don’t go perfectly. Just channel your inner pasta artist and get ready to dig into this comforting bowl of happiness. Your taste buds will thank you, and maybe you’ll even feel a little fancy in those sweatpants. Enjoy!
Print
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A cozy pasta dish stuffed with hearty beef ragu and gooey mozzarella, perfect for comfort food lovers.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef (or veggie crumbles)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup (120 ml) beef broth or red apple vinegar
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt & pepper to taste
- 12–14 large rigatoni pasta tubes
- 1 1/2 cups (150 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Olive oil spray or a brush
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until translucent.
- Add the ground beef and cook until browned.
- Stir in the crushed tomatoes, tomato paste, and beef broth or vinegar. Add oregano, thyme, and seasonings.
- Let the ragu simmer uncovered for 20–25 minutes.
- Boil the rigatoni until al dente, drain, and cool slightly.
- Stuff each rigatoni tube with the beef ragu.
- Arrange the stuffed rigatoni in a greased baking dish, top with mozzarella and Parmesan.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
Notes
Feel free to use ground turkey or chicken as alternatives. Perfect for meal prep and can be frozen for later.