Go Back
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Boil rigatoni until al dente; drain and set aside.
  2. Brown beef with onion and garlic; stir in marinara and simmer until thick.
  3. Fill a piping bag with the slightly cooled meat sauce.
  4. Pipe the sauce into each rigatoni tube and arrange in a baking dish.
  5. Top with mozzarella and parmesan cheese.
  6. Bake at 375°F for 20 minutes until bubbly and golden.
  7. 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.