It was a chilly winter evening, and I was craving something warm, hearty, and utterly delicious. That’s when I decided to whip up my famous Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. As I stepped into the kitchen, the aroma of simmering tomatoes and tender ground beef instantly filled the air, transporting me back to my Nonna’s cozy kitchen where she taught me this treasured family recipe.
I could almost hear her voice guiding me through each step – layering the al dente rigatoni with the rich, velvety beef ragu, followed by generous handfuls of gooey, melted mozzarella. The anticipation built as I watched the casserole bake to golden perfection, the cheese bubbling over the edges. And when I finally took that first bite, the flavors exploded in my mouth, reminding me why Baked Rigatoni Stuffed with Beef Ragu & Mozzarella has become a staple in our household.
Why This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Recipe Will Become Your Go-To
The Secret Behind Perfect Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
What sets this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe apart is the attention to detail and the perfect balance of flavors. The key is in the homemade beef ragu – simmered for hours to achieve a rich, velvety texture that coats every nook and cranny of the rigatoni. And the secret weapon? A generous helping of creamy mozzarella cheese that melts into gooey perfection, creating a truly indulgent and comforting dish.
Essential Ingredients You’ll Need
- Rigatoni pasta – The robust, tube-shaped noodles are perfect for holding onto the delicious ragu.
- Ground beef – The backbone of the flavorful ragu.
- Onion, garlic, and herbs – Building blocks for the rich, aromatic sauce.
- Canned crushed tomatoes – Providing the base for the ragu.
- Dry red wine – Adding depth and complexity to the sauce.
- Mozzarella cheese – Melty, stringy perfection that ties the whole dish together.
Step-by-Step Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Instructions
Preparing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting, crowd-pleasing dish that’s surprisingly simple to make. With just a few easy steps, you’ll have a hot, bubbly casserole ready to enjoy. Let’s get started!
1- Begin by cooking the rigatoni according to package instructions until al dente. Drain and set aside.
2- In a large skillet, cook the ground beef over medium-high heat, breaking it up as it browns. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3- Stir in the crushed tomatoes, red wine, dried oregano, and a pinch of salt and pepper. Bring the ragu to a simmer and let it cook for 30 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened.
4- Preheat your oven to 375°F. In a large baking dish, layer half of the cooked rigatoni, followed by half of the beef ragu and a generous sprinkle of mozzarella cheese. Repeat the layers, ending with the mozzarella.
5- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
6- Let the Baked Rigatoni Stuffed with Beef Ragu & Mozzarella rest for 5 minutes before serving. Garnish with fresh basil or parsley, if desired. Enjoy!
Pro Tips for Success
- For a richer, more intense flavor, use a combination of ground beef and Italian sausage in the ragu.
- Don’t be afraid to let the ragu simmer for a bit longer – the longer it cooks, the more the flavors will develop.
- Shredding the mozzarella cheese yourself will result in a better melting texture than pre-shredded cheese.
- Bake the casserole on the middle rack of your oven for even cooking.
Serving and Storing Your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Perfect Pairings for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is the ultimate comfort food, perfect for a cozy family dinner or a casual gathering with friends. Pair it with a fresh garden salad and garlic bread for a complete and satisfying meal. For a heartier appetite, consider serving it alongside roasted vegetables or a side of Italian sausage. And don’t forget to pour a glass of your favorite red wine to bring out the flavors of the dish.
Storage and Make-Ahead Tips
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a great dish to make ahead of time. Simply assemble the casserole, cover, and refrigerate for up to 3 days before baking. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if the dish is chilled.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a baking dish in the oven at 350°F until heated through. This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella also freezes beautifully for up to 3 months.
Variations and Dietary Adaptations for Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
Creative Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Variations
Looking to switch things up? Try using different pasta shapes, such as penne or ziti, in place of the rigatoni. You can also experiment with other cheeses, like provolone or Parmesan, in addition to or instead of the mozzarella. For a spicy twist, add a pinch of red pepper flakes to the ragu. And during the summer months, incorporate fresh basil or a splash of balsamic glaze to brighten up the dish.
Making Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Diet-Friendly
To make this recipe more diet-friendly, you can use lean ground turkey or plant-based ground meat in the ragu. For a gluten-free version, substitute the rigatoni with your favorite gluten-free pasta. And for a lower-carb option, try using zucchini noodles or eggplant slices in place of the pasta.
Frequently Asked Questions
Q: Can I use a different type of pasta besides rigatoni?
A: Absolutely! This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe works well with a variety of pasta shapes, such as penne, ziti, or even large shells. The key is to choose a pasta that can hold onto the delicious ragu.
Q: How long should I let the ragu simmer?
A: The longer the ragu simmers, the more the flavors will develop. We recommend simmering the ragu for at least 30 minutes, but you can let it go for up to an hour for an even richer, more complex sauce.
Q: Can I make this dish ahead of time?
A: Yes, Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a great make-ahead meal. Assemble the casserole, cover, and refrigerate for up to 3 days before baking. You may need to add a few extra minutes to the baking time if the dish is chilled.
Q: What’s the best way to reheat leftovers?
A: For best results, reheat individual portions of Baked Rigatoni Stuffed with Beef Ragu & Mozzarella in the microwave or in a baking dish in the oven at 350°F until heated through. This will help maintain the creamy, melty texture of the cheese.
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella
- Total Time: 50
- Yield: 6
Description
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a comforting and delicious family-friendly dish that’s ready in just 30 minutes. Tender rigatoni pasta is stuffed with a rich and flavorful beef ragu sauce, then baked to perfection with a melty mozzarella cheese topping.
Ingredients
– 1 lb rigatoni pasta
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– 2 cups shredded mozzarella cheese
Instructions
1. – Preheat oven to 375°F.
2. – In a large skillet, cook the ground beef over medium-high heat until browned and crumbled. Drain excess fat.
3. – Add the diced onion and minced garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the onion is translucent.
4. – Stir in the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper.
5. – Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally.
6. – Meanwhile, cook the rigatoni according to package instructions until al dente. Drain and set aside.
7. – Stuff each rigatoni tube with a spoonful of the beef ragu sauce.
8. – Place the stuffed rigatoni in a baking dish and top with the remaining sauce and the shredded mozzarella cheese.
9. – Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. – Let the baked rigatoni cool for 5 minutes before serving.
Notes
– For a creamier texture, mix in a dollop of ricotta cheese or cream cheese to the beef ragu.
– Experiment with different types of cheese, such as provolone or parmesan, to customize the flavor.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Conclusion
Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a true comfort food classic that’s sure to become a family favorite. With its rich, flavorful ragu, tender pasta, and gooey cheese, it’s a dish that’s impossible to resist. I hope you’ll give this recipe a try and experience the same joy and satisfaction that I do every time I make it. Don’t forget to share your thoughts and photos with me – I’d love to hear how your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella turns out!