Why You’ll Love This Cheesy Baked Rigatoni Stuffed with Beef Ragu and Mozzarella
This Cheesy Baked Rigatoni Stuffed with Beef Ragu and Mozzarella is everything you want in a comforting dinner. It’s rich, hearty, cheesy, and satisfying — the kind of meal that disappears fast once it hits the table. Each piece of rigatoni is filled with flavorful beef ragu, then baked under a generous layer of melty mozzarella until bubbly and golden.
What truly makes this dish a crowd-pleaser is its balance. The slow-simmered beef ragu brings deep, savory flavor, while the mozzarella adds creaminess without overpowering the sauce. It feels indulgent yet familiar, making it perfect for family dinners, potlucks, or casual entertaining.
Another reason to love this baked rigatoni recipe is how versatile it is. You can prepare it ahead of time, customize it with extra cheese or herbs, and even freeze it for later. It’s classic Italian comfort food made easy for home cooks.
Ingredients That Make This Baked Rigatoni So Flavorful
The foundation of this dish starts with rigatoni pasta, which is ideal for stuffing thanks to its wide shape and ridged exterior. Rigatoni holds up well during baking and traps the beef ragu inside, ensuring flavor in every bite.
The star of the recipe is the beef ragu. Made with ground beef or slow-cooked beef, tomatoes, onion, garlic, and olive oil, this sauce delivers rich, savory depth. Letting the ragu simmer allows the flavors to develop and creates a thick sauce that won’t dry out in the oven.
Mozzarella cheese is essential for that signature gooey, stretchy texture. Fresh mozzarella offers a creamy melt, while low-moisture mozzarella gives better browning — either works beautifully. A sprinkle of Parmesan cheese adds a salty, nutty finish that enhances the overall flavor.
Optional additions like fresh basil, oregano, red pepper flakes, or a drizzle of olive oil can elevate the dish even more, allowing you to tailor it to your taste.
How to Make Cheesy Baked Rigatoni Stuffed with Beef Ragu and Mozzarella
Start by cooking the rigatoni in well-salted water until al dente. Slightly undercooking the pasta is key, as it will continue to soften while baking. Drain and set aside once cooked.
Prepare the beef ragu by sautéing onion and garlic in olive oil, then browning the beef until deeply flavorful. Add tomato sauce and seasonings, then let it simmer until thick and rich. This step ensures the ragu clings to the pasta rather than pooling at the bottom of the dish.
Once the sauce is ready, fill each rigatoni piece with beef ragu. Arrange the stuffed pasta snugly in a baking dish, spoon extra sauce over the top, and cover generously with mozzarella and Parmesan.
Bake until the cheese is melted, bubbly, and lightly golden. Let it rest briefly before serving so the layers set and the flavors come together perfectly.
Tips for the Best Beef Ragu Pasta Bake Every Time
To avoid dry baked pasta, always reserve enough sauce. Rigatoni absorbs liquid as it bakes, so a generous amount of beef ragu is essential. Covering the dish loosely with foil for the first part of baking can also help retain moisture.
This dish is make-ahead friendly, making it ideal for busy days. Assemble the pasta bake up to a day in advance, refrigerate, and bake when ready. It also freezes well — just thaw overnight before baking.
For variations, you can swap ground beef for short ribs, Italian sausage, or even ground turkey. Adding ricotta between layers creates an extra creamy texture, while mixing mozzarella with provolone adds complexity.
Avoid overcooking the pasta or using watery sauce, as both can affect the final texture. Thick, well-seasoned ragu is the key to success.
Serving Ideas, Storage, and Leftovers
Serve this Cheesy Baked Rigatoni Stuffed with Beef Ragu and Mozzarella with a crisp green salad, garlic bread, or roasted vegetables for a complete Italian-inspired meal. A simple side balances the richness of the pasta beautifully.
Leftovers store well in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or sauce and cover to keep the pasta moist.
This baked rigatoni also makes fantastic leftovers. Slice it into portions for easy lunches or transform it into a next-day dinner by adding fresh herbs and extra cheese before reheating.
Whether served fresh from the oven or enjoyed later, this hearty pasta bake remains just as comforting and delicious.
Baked Rigatoni Stuffed with Beef Ragu and Mozzarella
Ingredients
For the Beef Ragu
- 500 g 1 lb ground beef
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 cups crushed tomatoes or tomato passata
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the Pasta Bake
- 450 g 16 oz rigatoni pasta
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
Prepare the Beef Ragu
- Heat olive oil in a large pan over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant. Add the ground beef and cook until browned, breaking it up as it cooks.
Simmer the Sauce
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat and simmer for 15–20 minutes until thick and rich. Remove from heat.
Cook the Rigatoni
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain well.
Assemble the Dish
- Preheat the oven to 180°C (350°F). Spoon beef ragu into each rigatoni piece. Arrange the stuffed rigatoni in a greased baking dish. Spread remaining sauce over the top.
Add Cheese and Bake
- Sprinkle mozzarella and Parmesan evenly over the pasta. Bake uncovered for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden.
Serve
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- High in Protein: Beef and cheese provide essential protein for muscle maintenance and satiety.
- Energy-Rich Carbohydrates: Rigatoni pasta offers sustained energy for busy days.
- Calcium Source: Mozzarella and Parmesan contribute to bone health.
- Iron & B Vitamins: Beef ragu supplies iron and B vitamins that support energy production.
- Comforting & Balanced: When paired with a salad or vegetables, this dish creates a satisfying, balanced meal.
