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Baked rigatoni pasta stuffed with beef ragu in a white baking dish, topped with melted mozzarella cheese and fresh parsley, with pasta tubes standing upright showing the meat filling

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
Cook Time: 20 minutes
Total Time: 45 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%)