Description
A delicious and hearty dish of rigatoni pasta stuffed with a flavorful beef ragu, topped with melted mozzarella and Parmesan cheeses, perfect for a comforting dinner.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-6 minutes. Drain any excess fat.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer for about 15-20 minutes, allowing the sauce to thicken and flavors to meld.
- Remove the skillet from heat and stir in 1 cup of shredded mozzarella cheese into the beef ragu mixture.
- Preheat a large baking dish. Using a spoon, fill each rigatoni tube with the beef ragu and cheese mixture. Arrange the stuffed rigatoni in the baking dish, slightly overlapping them if necessary.
- Once all the rigatoni are stuffed and arranged, pour any remaining ragu sauce over the top. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the dish.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator.
- Add extra vegetables like bell peppers or mushrooms to the beef ragu for more flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg