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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Baked Rigatoni Stuffed with Beef Ragu & Melty Mozzarella Bliss

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting dish perfect for gatherings or busy weeknights.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 large Onion Use yellow or white onions.
  • 2 cloves Garlic Fresh minced garlic is best.
  • 1 pound Ground Beef Substitute with ground turkey or chicken for a lighter option.
  • 2 tablespoons Tomato Paste Can be replaced with double concentrated tomato paste.
  • 28 ounces Crushed Tomatoes Fresh or canned is acceptable.
  • 1 cup Beef Broth or Red Wine Substitute with vegetable broth for a non-meat variant.
  • 1 teaspoon Dried Oregano Fresh herbs can be substituted; increase quantities to taste.
  • 1 teaspoon Dried Thyme Fresh herbs can be substituted; increase quantities to taste.
  • to taste Salt Adjust to personal preference.
  • to taste Pepper Adjust to personal preference.
For the Pasta and Cheese
  • 1 pound Rigatoni Ensure it is al dente when cooked.
  • 2 cups Mozzarella Cheese Can use low-fat mozzarella or substitute with provolone.
  • ½ cup Parmesan Cheese You can use Pecorino Romano as an alternative.

Equipment

  • large skillet
  • Pot
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
  2. Brown the Meat: Add ground beef to the skillet and cook until browned, approximately 6 to 8 minutes.
  3. Build the Sauce: Mix in tomato paste and cook for 1 minute. Then, pour in crushed tomatoes and beef broth or red wine. Stir until bubbling.
  4. Season and Simmer: Add oregano, thyme, salt, and pepper. Let the sauce simmer uncovered for 20 to 25 minutes.
  5. Cook the Pasta: In a large pot of salted water, cook rigatoni until al dente, about 8 to 10 minutes. Drain and let cool slightly.
  6. Stuff the Rigatoni: Preheat oven to 375°F (190°C). Stuff each rigatoni with the beef ragu mixture and arrange in a greased baking dish.
  7. Add Cheese and Bake: Top with mozzarella and Parmesan. Bake for 20 to 25 minutes until cheese is bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Prepare in advance and refrigerate for stress-free meal times. Customize proteins and cheese for personal taste.

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