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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella: Pure Comfort!

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  • Prep Time: 30-45 Minutes
  • Cook Time: 50-60 Minutes
  • Total Time: 80-105 Minutes
  • Yield: 8 Servings 1x
  • Category: Dinner

Description

How to make baked rigatoni stuffed with rich beef ragu and melted mozzarella that will satisfy your family’s comfort food cravings.

Ingredients

Scale
  • Pasta & Proteins:
  • 1 pound rigatoni pasta
  • 2 pounds ground beef, 80/20 lean
  • 28 ounces (1 large can) crushed tomatoes
  • Cheeses & Dairy:
  • 16 ounces low-moisture part-skim mozzarella cheese, shredded
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup beef broth
  • Aromatics & Vegetables:
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (like Merlot or Cabernet Sauvignon)
  • Seasonings & Finishing:
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Cook rigatoni strictly al dente for easy stuffing and ideal texture; avoid overcooking.

Store leftover baked rigatoni in an airtight container in the refrigerator for 3-4 days.

Substitute red wine with an equal amount of beef broth for a rich, flavorful ragu.

Serve warm, garnished with fresh basil, alongside a crisp green salad or garlic bread.

Sear a tablespoon of tomato paste before adding liquids to deepen the ragu’s umami flavor.

**Allergy Information:** Dairy, Gluten

Find it online: https://tastetrend.net/baked-rigatoni-stuffed-with-beef-ragu-mozzarella-pure-comfort/