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Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Comfort Food

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Dive into this extraordinary Baked Rigatoni Stuffed with Beef Ragu and Mozzarella, a dish that wraps you in a warm hug from the very first bite. Each rigatoni tube is filled with savory beef ragu and gooey mozzarella, creating a luxurious and heartwarming meal.

Ingredients

  • Rigatoni Pasta
  • Ground Beef (lean and regular mix, e.g., 80/20)
  • Onion (finely diced)
  • Carrots (finely diced)
  • Celery (finely diced)
  • Crushed Tomatoes
  • Tomato Paste
  • Beef Broth
  • Low-moisture, part-skim Mozzarella Cheese (shredded or diced)
  • Fresh Mozzarella Cheese (torn into pieces)
  • Parmesan Cheese (or Pecorino Romano, freshly grated)
  • Fresh Basil (for garnishing)
  • Fresh Parsley (for garnishing)
  • Olive Oil
  • Dried Oregano
  • Bay Leaf
  • Salt
  • Freshly ground black pepper

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned. Drain off any excess fat and set the beef aside.
  2. Reduce the heat to medium. Add another tablespoon of olive oil to the pot, then add the finely diced onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
  3. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
  4. Pour in 1/2 cup of beef broth (or a splash of balsamic vinegar followed by broth) and scrape up any browned bits from the bottom of the pot. Return the browned beef to the pot.
  5. Stir in the crushed tomatoes, the remaining beef broth, dried oregano, and a bay leaf. Bring the ragu to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 1.5-2 hours, stirring occasionally.
  6. Once cooked, remove the bay leaf. Season the ragu generously with salt and freshly ground black pepper. Let it cool slightly.
  7. Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions, but aim for al dente minus 2 minutes.
  8. Drain the pasta well and immediately toss it with a drizzle of olive oil to prevent sticking. Let it cool slightly.
  9. Preheat your oven to 375°F (190°C).
  10. In a bowl, combine about 1.5 cups of the cooled beef ragu with 1 cup of shredded low-moisture mozzarella and 1/2 cup of grated Parmesan.
  11. Take a large Ziploc bag and snip off one of the bottom corners. Spoon the ragu-and-cheese mixture into the Ziploc bag.
  12. Carefully pick up each rigatoni tube. Insert the snipped corner of the Ziploc bag into one end of the tube and gently squeeze to fill the pasta with the mixture.
  13. Spread about 1 cup of the remaining plain beef ragu evenly over the bottom of a large baking dish.
  14. Stand the stuffed rigatoni upright in the baking dish. Spoon the remaining plain beef ragu over the stuffed rigatoni.
  15. Sprinkle the remaining shredded low-moisture mozzarella and the torn fresh mozzarella evenly over the top. Finish with a generous dusting of grated Parmesan cheese.
  16. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  17. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
  18. Once out of the oven, let the baked rigatoni rest for 10-15 minutes. Garnish with fresh basil and chopped parsley before serving.

Nutrition

Keywords: The beef ragu can be made up to 2-3 days in advance. Good quality mozzarella and freshly grated Parmesan will elevate this dish significantly. Don't overcook the pasta; undercook it slightly as it will continue to cook in the oven.

Find it online: https://homebitesia.com/baked-rigatoni-stuffed-with-beef-ragu-mozzarella-comfort-food/