Ingredients for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

• 1 pound rigatoni pasta: The star pasta for stuffing. Its large tubes perfectly cradle the rich beef ragu. Ensure al dente cooking for best results.
• 2 pounds ground beef, 80/20 lean: The hearty foundation of our rich beef ragu. Choose 80/20 for optimal flavor and moisture. Brown well for depth.
• 28 ounces (1 large can) crushed tomatoes: Forms the sweet and tangy base of the ragu. Use good quality San Marzano style for superior flavor.
• 16 ounces low-moisture part-skim mozzarella cheese, shredded: Essential for that gooey, melted cheese pull in every bite. Shred your own for better melting.
• 1/2 cup freshly grated Parmesan cheese: Adds a salty, umami depth to the sauce and a lovely golden crust. Always use freshly grated, not pre-shredded.
• 1 cup beef broth: Provides savory liquid to simmer the ragu, deepening its flavor profile. Low-sodium allows better salt control.
• 1 large yellow onion, finely diced: A crucial aromatic, building the flavor base for the ragu. Dice finely so it melts into the sauce.
• 2 medium carrots, finely diced: Adds natural sweetness and color, balancing the acidity of the tomatoes. Dice small for even cooking.
• 2 celery stalks, finely diced: Part of the classic soffritto, providing a subtle savory note to the rich ragu. Dice uniformly with other vegetables.
• 4 cloves garlic, minced: Indispensable for a robust Italian flavor. Mince fresh for the strongest aromatic punch.
• 1/2 cup dry red wine (like Merlot or Cabernet Sauvignon): Deglazes the pan, adding complex tannins and depth to the beef ragu. Use something you’d enjoy drinking.
• 1 teaspoon dried oregano: The quintessential Italian herb, bringing warmth and classic flavor to the ragu. Rub between palms to release aroma.
• 1 teaspoon kosher salt, or to taste: Balances and enhances all the flavors in the dish. Season gradually and taste as you go.
• 1/2 teaspoon freshly ground black pepper: Adds a sharp, aromatic kick. Grind just before using for maximum impact.
• 2 tablespoons extra virgin olive oil: Used for sautéing aromatics, imparting a fruity, peppery note. Choose a good quality, robust oil.
• 1/4 cup fresh basil, chopped: A vibrant finishing touch, adding fresh, aromatic brightness to the rich baked rigatoni. Tear, don’t cut, for best flavor.

How to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Sauté Aromatics:

Brown ground beef thoroughly, then add olive oil and sauté diced onion, carrots, and celery until softened and fragrant. This forms the essential flavorful base for your rich beef ragu.

Simmer Ragu:

Deglaze the pan with red wine, then stir in minced garlic, crushed tomatoes, beef broth, and dried oregano. Bring to a gentle simmer, ensuring all ingredients are well combined for your delicious ragu.

Develop Flavors:

Reduce heat, cover, and let the ragu gently simmer for at least 45-60 minutes, stirring occasionally. This allows the flavors to meld and deepen, creating an incredibly rich sauce for your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella.

Cook Pasta:

While the ragu simmers, cook the rigatoni according to package directions until al dente. Drain well and set aside, ensuring it’s firm enough to hold its shape for stuffing your delicious rigatoni.

Stuff Rigatoni:

Carefully stuff each cooked rigatoni with a small amount of the beef ragu. Arrange the stuffed pasta vertically in a large baking dish for your amazing Baked Rigatoni Stuffed with Beef Ragu & Mozzarella.

Layer & Top:

Pour any remaining ragu over the stuffed rigatoni. Sprinkle generously with shredded mozzarella and Parmesan cheese, ensuring even coverage. This sets up your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella for a golden, bubbly top.

Bake & Garnish:

Bake at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly. Garnish with fresh basil before serving this ultimate Baked Rigatoni Stuffed with Beef Ragu & Mozzarella comfort dish.

How to Store Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

To store your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella and keep it fresh, refrigerate any leftovers in an airtight container. It will stay delicious for 3-4 days. Leaving it out too long can lead to a mushy texture and spoilage – don’t make that mistake! Always check for off smells or mold before enjoying.

For make-ahead, prepare the beef ragu up to 2 days in advance; refrigerate it and the cooked, al dente rigatoni separately. Assemble and bake just before serving for optimal results. When reheating, cover the dish with foil to maintain moisture and ensure it warms evenly.

What to Serve with Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

To serve this comforting Baked Rigatoni, present it directly from the oven, bubbling and golden. For a beautiful presentation, garnish with extra fresh basil and a sprinkle of Parmesan. It’s perfect served warm, allowing the rich ragu and melted mozzarella to truly shine. Pair this hearty dish with a crisp green salad or warm garlic bread to complete your meal, making every bite a delight.

My favorite way to enjoy this rigatoni is alongside a simple arugula salad with a lemon vinaigrette. The bright, peppery greens offer a refreshing contrast to the rich, savory pasta, making each forkful even more satisfying.

Frequently Asked Questions

→ Can I make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella ahead of time or freeze it for later?

Yes, absolutely! Prepare the ragu and cook rigatoni al dente separately, refrigerating for up to 2 days. For freezing, assemble but don’t bake; cover tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes.

→ What if I don’t have red wine or prefer not to use it in the beef ragu?

You can substitute red wine with an equal amount of beef broth. While the wine adds depth, broth will still provide a rich flavor. A splash of balsamic vinegar can also add a subtle tang.

→ How do I prevent the cheese on my Baked Rigatoni from becoming watery or greasy?

Use low-moisture part-skim mozzarella, not fresh mozzarella. Fresh cheese releases too much water, leading to a watery dish. Also, avoid over-baking, which can cause the fats to separate and create grease.

→ Can I make this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe gluten-free?

Yes, easily! Simply substitute regular rigatoni with a good quality gluten-free rigatoni. Ensure your beef broth is also gluten-free, as some brands contain wheat. The rest of the ingredients are naturally gluten-free.

→ How long do leftover stuffed rigatoni last in the fridge after baking?

Leftovers will stay delicious in an airtight container in the refrigerator for 3-4 days. Always ensure it’s cooled completely before storing. Reheat covered with foil to maintain moisture and prevent drying out.