Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Waking up to the savory aroma of slow-simmered beef and tomatoes is the ultimate comfort, and this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is the Sunday feast Max begs for. We love how the hearty meat sauce hides inside each giant pasta tube, creating a surprise burst of flavor in every bite before you even get to the gooey, melted cheese layer. It is our favorite family habit for turning a standard pasta night into a "dinner party" caliber meal that feels incredibly special.

A hearty pasta bake featuring large rigatoni tubes individually filled with a rich beef and tomato ragu, topped with melted mozzarella and baked to golden perfection.

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Why You Will Love This Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

This dish offers a perfect balance of robust, meaty sauce and tender pasta; providing a satisfying chew that is both visually stunning and incredibly filling. It is an effortless way to prepare Hearty Comfort Food that works as a showstopper for Dinner Party Entrees or a cozy family meal.

How To Make Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

The Baked Rigatoni Stuffed with Beef Ragu & Mozzarella is a modern, structured twist on a pasta bake; featuring large pasta tubes that are individually filled with a thick, savory meat sauce. This specific version uses a "pipe and bake" technique to ensure every noodle is plump with ragu, then blanketed in mozzarella to mimic the look of a Rigatoni Lasagna Bake. Originally inspired by classic Meat stuffed rigatoni recipe ideas, this version has been refined in our kitchen to ensure the filling stays put and the cheese gets perfectly golden.

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella Ingredients

• 1 pound Rigatoni or Paccheri (large tube pasta)
• 1 pound Ground beef (lean)
• 1 jar (24 oz) Marinara sauce (thick style)
• 1 small Onion (finely diced)
• 3 cloves Garlic (minced)
• ½ cup Beef broth (to deglaze)
• 2 cups Mozzarella cheese (shredded)
• ½ cup Parmesan cheese (grated)
• 1 tablespoon Olive oil
• 1 teaspoon Dried Italian herbs
• Fresh parsley (chopped, for garnish)
• Salt and black pepper

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Step by Step Method

Boil the pasta

• Cook the rigatoni in heavily salted water for 2-3 minutes less than the package instructions (very al dente) so they don't collapse while filling. Drain and toss with a little oil to prevent sticking.

Simmer the ragu

• Brown the ground beef in a large skillet with the olive oil, breaking it into very small crumbles (this is key for stuffing!).
• Add the onion and garlic, sautéing until soft, then stir in the beef broth, marinara sauce, and Italian herbs.
• Simmer for 15 minutes until the sauce is very thick and not watery. Let it cool slightly.

Stuff the tubes

• Transfer the ragu to a large piping bag (or a ziplock bag with the corner snipped).
• Pipe the meat sauce into each cooked rigatoni tube and arrange them neatly in a baking dish.

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Top and bake

• Sprinkle the mozzarella and parmesan cheese generously over the filled pasta tubes.
• Bake at 375°F for 20 minutes until the cheese is melted and bubbling.

Garnish and serve

• Broil for 2 minutes to get those golden brown spots on the cheese.
• Sprinkle with fresh parsley before serving hot.

MAX’S REACTION

"Mom, it’s like a secret tunnel of meat! I love how the cheese strings stretch all the way to the ceiling when I pull a noodle out!"

What Pairs Well With Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

I usually serve this hearty bake with a simple arugula salad to cut through the richness. If you are looking for other Italian-inspired favorites, our Creamy Tuscan Ravioli Soup makes a wonderful starter. For a different carb-focused night, try the One-Pan Butter Parmesan Pasta. And if you want a bright side to balance a heavy meal, the flavors in our Mango Lime Rice offer a unique, zesty contrast.

Baked Rigatoni Variations

Stuffed Rigatoni with Ricotta Cheese Recipe

Mix the beef ragu with a cup of ricotta cheese before stuffing for a creamy, lasagna-style filling that is slightly milder.

Stuffed Rigatoni Vegetarian

Swap the ground beef for finely chopped mushrooms and lentils to create a hearty Simple meat-stuffed rigatoni recipe alternative that is plant-based.

Stuffed Rigatoni with Spinach and Ricotta

Omit the meat sauce entirely and fill the tubes with a mixture of spinach, garlic, and ricotta, then bake in a marinara bath.

Stuffed Rigatoni Bolognese (Spicy)

Add red pepper flakes and a splash of heavy cream to the meat sauce to create a rich, spicy Bolognese filling.

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Equipment

• 9x13 Baking Dish
• Large Skillet
• Piping Bag (essential for easy stuffing)

Mom Tip: If you don't have a piping bag, you can stand the rigatoni tubes up vertically in a springform pan and pour the sauce over, pressing it down into the holes—it's a fun "pasta pie" look!

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This is one of the best Comfort Casseroles to freeze! Assemble the dish but don't bake it; wrap tightly and freeze for up to 3 months.

Make Ahead Strategy

• You can boil the pasta and make the ragu a day in advance.
• Stuff the pasta and refrigerate the casserole dish in the morning, then just bake it when you get home for dinner.

Reheating Instructions

• Reheat in the oven at 350°F covered with foil to prevent the cheese from burning and the pasta from drying out.

Baked Rigatoni Stuffed with Beef Ragu & Mozzarella FAQs

A Comfort Dish Everyone Requests

Serving up this bubbling, golden tray is my favorite way to show the family some love. If you enjoyed this savory win, you should try our Creamy Tuscan Ravioli Soup for another pasta night hit. For a quick weeknight alternative, nothing beats the speed of our One-Pan Butter Parmesan Pasta.

Share your Baked Rigatoni Stuffed with Beef Ragu & Mozzarella! Tag us @HannahCooking with #StuffedRigatoni; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Baked Rigatoni Stuffed with Beef Ragu & Mozzarella recipe and let us know what twists or ingredients you used!

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Baked Rigatoni Stuffed with Beef Ragu

A hearty pasta bake featuring large rigatoni tubes individually filled with a rich beef and tomato ragu, topped with melted mozzarella and baked to golden perfection.

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Course: Dinner

Cuisine: Italian-American

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 580kcal

Cost: $15

Equipment

• 1 Baking dish (9x13 inch)
• 1 Piping bag (For filling)
• 1 Large skillet (For ragu)

Ingredients

• ▢ 1 lb Rigatoni - Large tubes
• ▢ 1 lb Ground beef - Lean
• ▢ 24 oz Marinara sauce - Thick
• ▢ 2 cups Mozzarella - Shredded
• ▢ ½ cup Parmesan - Grated
• ▢ 1 small Onion - Diced
• ▢ 3 cloves Garlic - Minced
• ▢ 1 tablespoon Parsley - Chopped

Instructions 

• Boil rigatoni until al dente; drain and set aside.
• Brown beef with onion and garlic; stir in marinara and simmer until thick.
• Fill a piping bag with the slightly cooled meat sauce.
• Pipe the sauce into each rigatoni tube and arrange in a baking dish.
• Top with mozzarella and parmesan cheese.
• Bake at 375°F for 20 minutes until bubbly and golden.
• Garnish with parsley and serve hot.

Notes

Cook the ground beef into fine crumbles to make stuffing easier. Use a piping bag to fill the pasta tubes quickly and neatly.

Nutrition

Serving: 1serving | Calories: 580kcal (29%) | Carbohydrates: 52g (17%) | Protein: 34g (68%) | Fat: 24g (37%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 85mg (28%) | Sodium: 980mg (43%) | Potassium: 620mg (18%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 600IU (12%) | Vitamin C: 12mg (15%) | Calcium: 350mg (35%) | Iron: 3.5mg (19%)