Ingredients for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

• 1 pound rigatoni pasta: The essential structural component for stuffing. Choose a good quality brand for perfect al dente texture that holds up to baking.
• 1.5 pounds ground beef (80/20 lean): The star of our rich beef ragu. Opt for 80/20 lean for optimal flavor and moisture without excessive grease.
• 1 pound fresh mozzarella, shredded or sliced: Provides incredible melt and gooey texture, essential for this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. Use whole milk for best results.
• 28 ounces (1 large can) crushed tomatoes: The foundation of a robust ragu. San Marzano tomatoes offer superior sweetness and less acidity for a balanced sauce.
• 2 cups beef broth (low sodium): Adds depth and liquid to the ragu, preventing it from becoming too thick. Use low-sodium to control overall saltiness effectively.
• 1/2 cup dry red wine (e.g., Merlot or Chianti): Infuses the ragu with complex, savory notes. Merlot or Chianti are excellent choices, cooked down to enhance flavor.
• 1 cup freshly grated Parmesan cheese: Offers a sharp, salty finish and creamy texture when mixed in. Always grate fresh for superior flavor and melt.
• 1 large yellow onion, finely diced: The aromatic base for the ragu. Sautéing it slowly creates a sweet, savory foundation that builds deep flavor.
• 2 medium carrots, finely diced: Adds natural sweetness and vibrant color to the ragu. Finely dicing them ensures they melt into the sauce seamlessly.
• 2 stalks celery, finely diced: Contributes a subtle, earthy undertone to the ragu. Part of the classic soffritto, it’s key for traditional Italian flavor.
• 4 cloves garlic, minced: An indispensable flavor builder, providing pungent warmth. Mince finely to distribute its aromatic essence throughout the sauce.
• 2 tablespoons extra virgin olive oil: Used for sautéing aromatics and browning beef. Extra virgin olive oil adds a fruity, peppery note to the initial flavors.
• Kosher salt, to taste: Crucial for enhancing all flavors in the Baked Rigatoni. Season in layers, tasting as you go, for perfect balance.
• 1 teaspoon dried oregano: Delivers classic Italian herbal notes to the ragu. Rub it between your palms before adding to release its full aroma.

How to Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Prep Ragu Base:

Heat olive oil, sauté onion, carrot, celery until softened, then add garlic. Brown ground beef, breaking it up, until no pink remains, draining excess fat. Building this flavorful base is crucial for our amazing beef ragu.

Simmer Ragu:

Deglaze the pan with red wine, scraping up any browned bits. Stir in crushed tomatoes, beef broth, oregano, and salt. Bring to a simmer, then reduce heat and cook, partially covered, for 25-30 minutes, allowing the sauce to thicken.

Cook Rigatoni:

While the ragu simmers, cook your rigatoni pasta according to package directions until perfectly al dente. Drain thoroughly. This ensures the pasta maintains its structure and holds the delicious “Baked Rigatoni Stuffed with Beef Ragu & Mozzarella” filling when baked.

Stuff & Assemble:

Stir most of the Parmesan into your rich beef ragu. Carefully stuff each rigatoni with the ragu using a small spoon or piping bag. Arrange these beautiful, stuffed “Baked Rigatoni Stuffed with Beef Ragu & Mozzarella” in a prepared baking dish.

Bake Casserole:

Top the arranged, stuffed rigatoni generously with shredded mozzarella and the remaining Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes until the cheese is beautifully melted, bubbly, and lightly golden brown.

Rest & Serve:

Allow your magnificent “Baked Rigatoni Stuffed with Beef Ragu & Mozzarella” to rest for 5-10 minutes before serving. This crucial step helps the sauce set, making for cleaner slices. Garnish with fresh basil, if desired, and enjoy!

How to Store Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Transfer leftover Baked Rigatoni Stuffed with Beef Ragu & Mozzarella to an airtight container and refrigerate within two hours. This will store it safely for 3-4 days. Don’t do what I did and leave it out too long; discard if any off smells or mold appear, ensuring it remains fresh and safe.

For make-ahead, prepare the ragu up to 2 days in advance, refrigerating it in an airtight container. Assemble the complete dish just before baking for the best texture. Reheat individual portions gently, covering to retain moisture.

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

Serve generous portions directly from the baking dish, allowing everyone to enjoy the gooey, cheesy goodness. For a special occasion, garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese. This dish is perfect when paired with a crisp green salad tossed in a light vinaigrette, offering a refreshing contrast to the rich flavors.

My personal favorite way to serve this ultimate comfort food is alongside warm, crusty garlic bread. The bread is ideal for soaking up any extra rich ragu and melted mozzarella, making every single bite incredibly satisfying. It’s truly the perfect complement!

Frequently Asked Questions

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

Yes, you can! Prepare the ragu up to two days in advance. For best results, assemble the full Baked Rigatoni Stuffed with Beef Ragu & Mozzarella dish just before baking. Freezing uncooked assembled pasta can make it mushy.

→ Can I substitute pre-shredded mozzarella for fresh in this Baked Rigatoni recipe?

I truly don’t recommend it. Pre-shredded mozzarella contains anti-caking agents that prevent that wonderfully creamy, gooey melt. Trust me, it won’t be as fun! Always use fresh mozzarella for the best texture.

→ How do I prevent the sauce from running when serving my Stuffed Baked Rigatoni?

The critical tip here is to rest your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella for 5-10 minutes after baking. This allows the sauce to set properly, ensuring cleaner, more defined slices. I learned this the hard way!

→ How long can I store leftover Baked Rigatoni Stuffed with Beef Ragu & Mozzarella?

You can safely store leftovers in an airtight container in the refrigerator for 3-4 days. Always refrigerate within two hours of cooking. Discard if you notice any off smells or mold; freshness is key for safety.

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

Absolutely! The easiest way is to substitute regular rigatoni with your favorite gluten-free rigatoni pasta. Ensure your beef broth is also gluten-free. The ragu itself is naturally gluten-free, making this a simple swap.