Description

How to make baked rigatoni stuffed with rich beef ragu and melted mozzarella that your whole family will absolutely love.

Ingredients

Scale

Pasta & Main Components:
1 pound rigatoni pasta
1.5 pounds ground beef (80/20 lean)
1 pound fresh mozzarella, shredded or sliced
Ragu Foundation:
28 ounces (1 large can) crushed tomatoes
2 cups beef broth (low sodium)
1/2 cup dry red wine (e.g., Merlot or Chianti)
1 cup freshly grated Parmesan cheese
Aromatics & Flavor Builders:
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
Essential Seasonings & Oil:
2 tablespoons extra virgin olive oil
Kosher salt, to taste
1 teaspoon dried oregano

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Instructions

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!

Notes

Resting the baked rigatoni for 5-10 minutes is crucial for the sauce to set, ensuring cleaner, more defined slices.

Store leftover stuffed rigatoni in an airtight container in the refrigerator for 3-4 days; always refrigerate within two hours.

For best results, use fresh mozzarella; pre-shredded varieties contain anti-caking agents that hinder a creamy, gooey melt.

Serve warm, directly from the dish. A crisp green salad or warm garlic bread perfectly complements this rich comfort food.

Prepare the beef ragu up to two days in advance; assemble the entire dish just before baking for optimal texture.

**Allergy Information:** Dairy, Gluten