Description
Indulge in the ultimate comfort food with this cheesy, crowd-pleasing Baked Rigatoni Stuffed with Beef Ragu & Mozzarella. Tender rigatoni pasta is tossed in a rich, meaty beef ragu sauce and layered with melty mozzarella for a restaurant-quality dish that’s easy to make at home.
Ingredients
– 1 pound rigatoni pasta
– 1 pound ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned and crumbled, 5-7 minutes. Drain excess fat.
4. Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until onions are translucent.
5. Pour in the crushed tomatoes and beef broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
6. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened.
7. Grease a 9×13 inch baking dish. Layer half of the cooked rigatoni in the bottom of the dish.
8. Spread the beef ragu sauce over the pasta layer. Top with the remaining rigatoni.
9. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
10. Bake for 20-25 minutes, until the cheese is melted and bubbly.
11. Let the baked rigatoni rest for 5 minutes before serving.
Notes
For an extra cheesy twist, you can add a layer of ricotta cheese between the pasta layers. This dish also freezes well, so you can make a double batch and save one for a future meal.
- Prep Time: 15
- Cook Time: 35
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian