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.