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Baked Rigatoni Stuffed with Beef Ragu

Baked Rigatoni Stuffed with Beef Ragu for Cozy Family Nights

Baked Rigatoni Stuffed with Beef Ragu is a comforting dish perfect for family dinners, filled with savory ragu and topped with gooey cheese.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic May substitute with garlic powder.
  • 1 pound Ground Beef Ground turkey is a lighter alternative.
  • 2 tablespoons Tomato Paste Marinara can be used for simplicity.
  • 28 ounces Crushed Tomatoes Fresh tomatoes can be used if in season.
  • 1 cup Broth Apple cider vinegar can be used as a substitute.
  • 1 teaspoon Dried Oregano Fresh herbs yield a more intense taste.
  • 1 teaspoon Dried Thyme Fresh herbs yield a more intense taste.
  • Salt Essential seasoning to taste.
  • Pepper Essential seasoning to taste.
For the Pasta
  • 1 pound Rigatoni Penne or ziti are good alternatives.
For the Topping
  • 2 cups Mozzarella Cheese Provolone or gouda can be mixed in.
  • ½ cup Parmesan Cheese Nutritional yeast is a great dairy-free substitute.
  • ¼ cup Fresh Parsley Basil can be used for a different flavor.

Equipment

  • large skillet
  • Large pot
  • Baking dish
  • Piping bag

Method
 

Directions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes.
  2. Add 1 chopped onion and 2 minced cloves of garlic, sauté for 3-5 minutes until onion is translucent.
  3. Introduce 1 pound of ground beef, cook for 7-10 minutes until evenly browned.
  4. Stir in 2 tablespoons of tomato paste, 1 can of crushed tomatoes, and 1 cup of broth. Sprinkle in 1 teaspoon each of dried oregano and thyme along with salt and pepper, simmer uncovered for 20-25 minutes.
  5. Boil water in a large pot, add salt, and cook rigatoni until al dente, about 8-10 minutes. Drain and set aside.
  6. Once the ragu has cooled slightly, fill a piping bag with the beef ragu mixture and pipe into the rigatoni.
  7. Preheat oven to 375°F (190°C), grease a 9x13 inch baking dish, and arrange stuffed rigatoni.
  8. Sprinkle 2 cups of shredded mozzarella and ½ cup of grated parmesan over the rigatoni.
  9. Bake for 20-25 minutes until cheese is golden and bubbly.
  10. Garnish with freshly chopped parsley and serve.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 48gProtein: 30gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 4mgCalcium: 300mgIron: 3.5mg

Notes

For best results, allow the ragu to cool slightly before stuffing the rigatoni. Store leftovers in an airtight container for up to 3 days.

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