Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

Introduction: Why This Baked Rigatoni Works

A great baked pasta bridges the gap between comfort food and elegant dinner. This baked rigatoni stuffed with beef ragu and mozzarella combines a rich, slow-simmered sauce with tender pasta and creamy cheese, delivering layers of flavor and texture.
What makes it special:

• The beef ragu is reduced to concentrate savory depth and umami.
• Rigatoni tubes act as little vessels, collecting sauce and melted cheese inside each bite.
• Baking creates a caramelized top layer while keeping the interior moist and gooey.

In this article you'll find step-by-step guidance for making the ragu from scratch, tips for cooking rigatoni to the perfect texture for stuffing, assembly techniques to ensure even filling and baking, and variations to suit different diets or ingredient availability.
Expect practical advice on timing so you can make parts ahead, suggestions for serving and garnishes, and a short FAQ to answer common issues like a soggy bake or how to reheat leftovers. Whether you're cooking for family or preparing a dish to impress guests, this recipe scales well and fits many occasions.
Ready to cook? Gather your tools and ingredients, and we’ll walk through every stage, from the first sizzle of onion in the pan to the golden, bubbling finish straight from the oven.

Gathering Ingredients: What You’ll Need

Quality ingredients make a big difference in this baked rigatoni. Below is a clear ingredient list with notes on substitutions and quantities for a 6–8 serving casserole.

• 1.5 lb (700g) ground beef — choose 80/20 for flavor; leaner meat will be drier, so add a bit of olive oil if using lean ground beef.
• 1 large onion, finely chopped — yellow or sweet onion works best.
• 2–3 garlic cloves, minced.
• 28 oz (800g) crushed tomatoes or whole peeled tomatoes crushed by hand for texture.
• 2 tbsp tomato paste — intensifies color and umami.
• 1 cup beef or chicken stock — use stock for depth; water works in a pinch.
• 1 tsp dried oregano and 1 tsp dried basil or a handful of fresh basil at the end.
• Salt and freshly ground black pepper to taste.
• Olive oil for sautéing.
• 1 lb (450g) rigatoni — use ridged tubes to trap sauce.
• 12–16 oz (340–450g) fresh mozzarella, cut into small cubes or torn pieces.
• 1–1.5 cups grated Parmesan or Pecorino for mixing and topping.
• Optional: red pepper flakes for heat, and chopped parsley for garnish.

Substitutions and notes:

• For a richer ragu, add a splash of red wine when deglazing the pan.
• If you prefer, use a mix of ground pork and beef for a more complex flavor profile.
• To make this vegetarian, substitute mushrooms and lentils for the beef and use vegetable stock.

Image description: Fresh ingredients laid out for making baked rigatoni — beef, rigatoni, tomatoes, mozzarella, herbs.

Equipment & Prep Work

Having the right tools streamlines the process and reduces stress while cooking. You don’t need professional gear, but a few essentials make assembling and baking this dish easy.

• Large heavy skillet or Dutch oven — for browning the beef and simmering the ragu.
• Large pot for boiling the rigatoni (use a large pot with plenty of water to avoid sticky pasta).
• Colander to drain pasta quickly.
• Large mixing bowl for tossing cooked rigatoni with sauce and cheese.
• Casserole dish (9x13 inches or similar) for baking — use an enameled or glass dish for even heat.
• Small spoon or piping bag for stuffing rigatoni tubes with ragu and mozzarella. A spoon works fine; a small piping bag or zip-top bag with a corner cut speeds things up.
• Grater and tongs — for cheese and handling pasta.

Prep steps to complete before you begin the ragu:

1. Chop the onion and mince the garlic.
2. Cube or tear the mozzarella so it’s ready for stuffing.
3. Measure out your tomato products, stock, and seasonings.
4. Preheat your oven to 375°F (190°C) and grease your casserole dish lightly.

Timing tip:
Start the ragu first because it benefits from simmering while you prepare pasta and other components. If you want to save time, the ragu can be made a day ahead and reheated, which often improves the flavor as the sauce mellows overnight.

Preparing the Beef Ragu (Cooking Process)

Start with aromatics: heat a couple tablespoons of olive oil in your skillet over medium-high heat, add the finely chopped onion and a pinch of salt, and cook until translucent and slightly golden. Add minced garlic and cook until fragrant but not browned — about 30 seconds.
Crumble in the ground beef and brown it in batches if necessary so it sears rather than steams. Season with salt and freshly ground black pepper. If using, deglaze the pan with a splash of red wine and scrape up browned bits — this adds depth. Stir in the tomato paste and cook briefly to remove rawness, then add the crushed tomatoes and stock.
Add dried oregano and basil, then lower the heat and simmer gently for at least 30–45 minutes, uncovered or partially covered, until the sauce reduces and thickens. Stir occasionally and adjust seasoning. For an even richer ragu, simmer longer — up to 90 minutes — adding more stock only if the sauce gets too dry.
Finishing the ragu: Stir in a handful of grated Parmesan for umami, and taste to check salt and acidity. If the tomatoes are too bright, a pinch of sugar can balance the acidity. Once done, let the ragu cool slightly before stuffing so it’s easier to handle.
Assembly-ready consistency: the ragu should be thick enough to cling to a spoon and hold inside the rigatoni without running out during baking. If it’s too thin, simmer until reduced; if too thick, add a splash of stock.

Cooking and Stuffing the Rigatoni

Cook the pasta to al dente — slightly firmer than you’d eat on its own because it will finish cooking in the oven. Bring a large pot of heavily salted water to a rolling boil and cook the rigatoni for 1–2 minutes less than package directions recommend. Toss with a small amount of olive oil right away to prevent sticking.
While the rigatoni is still warm, transfer to a large bowl and mix with a portion of the ragu so each tube has some sauce for flavor. To stuff each tube: use a small spoon, a piping bag, or a zip-top bag with the corner snipped off to pipe ragu and a piece of mozzarella into each rigatoni tube. Aim to fill each tube about three-quarters full so cheese and sauce are balanced and heat can circulate.
If you prefer a faster method, toss all the rigatoni with ragu and just tuck pieces of mozzarella between pasta rather than stuffing each tube individually — this speeds assembly and still yields great results. Place the stuffed or sauced rigatoni into the greased casserole dish snugly but not overly packed. Sprinkle a generous layer of grated Parmesan over the top and add remaining mozzarella pieces to create pockets of molten cheese.
Pro tip: keep a small bowl of warm water nearby to wet your spoon between stuffing batches; it prevents sauce from sticking and speeds up the process.

Baking, Timing & Serving

Baking: Preheat your oven to 375°F (190°C) if you haven’t already. Cover the casserole with foil for the first part of baking to allow the interior to heat through without drying out. Bake covered for 20 minutes, then remove foil and bake another 10–15 minutes until the top is bubbly and golden.
Total bake time will depend on how hot your ragu and pasta were before assembly; you want the center to be warmed through and the mozzarella fully melted. If you used cold ingredients straight from refrigeration, add about 10 minutes to the covered baking time. Use an instant-read thermometer if you want precision — internal temperature should reach about 165°F (74°C) for a hot, safe casserole.
Resting and serving: Let the casserole rest for 8–10 minutes after removing from the oven; this helps the sauce settle and makes slicing and serving neater. Garnish with chopped fresh parsley or basil and a sprinkle of grated Parmesan. Serve with a crisp green salad and crusty bread to mop up sauce.
Leftovers: store in an airtight container in the refrigerator for up to 3–4 days. To reheat: cover and warm in a 350°F (175°C) oven until heated through, or microwave individual portions, adding a splash of water or tomato sauce to revive moisture. For a crisp top on reheated portions, finish under a broiler for a minute or two — watch closely to prevent burning.

Variations, Dietary Adjustments & Make-Ahead Tips

Variations let you adapt this dish to different tastes and dietary needs. Try these options to change flavor or make the recipe more convenient:

• Sausage & beef ragu: swap half the ground beef for Italian sausage (mild or spicy) for a more aromatic ragu.
• Vegetarian version: replace meat with a mix of sautéed mushrooms, lentils, and finely chopped walnuts to mimic texture and depth.
• Creamy variation: stir 1/2 cup of ricotta or béchamel into the sauce before stuffing for a silkier interior.
• Gluten-free: use gluten-free rigatoni and verify that all canned products are gluten-free.

Make-ahead tips:
The ragu can be made up to 3 days in advance or frozen for up to 3 months. If making the entire casserole ahead, assemble it and cover tightly, then refrigerate for up to 24 hours before baking. For frozen casseroles, bake covered at 350°F (175°C) for 45–60 minutes, then remove the cover and bake until bubbly and golden.
Serving ideas: Pair with a simple arugula salad dressed with lemon and olive oil, or serve alongside roasted vegetables. A robust Chianti or Sangiovese pairs well with the beef ragu, while a lighter Pinot Grigio complements the mozzarella and tomato notes. These variations and tips make the dish flexible for weeknight dinners, potlucks, or entertaining without sacrificing flavor.

Troubleshooting Common Issues

Soggy casserole: the most common problem. To avoid this, make sure your ragu is thick before stuffing and avoid excessive sauce in the pasta bowl. If the ragu seems watery, simmer longer to reduce and concentrate.
Pasta overcooked: cook rigatoni to al dente and undercook by 1–2 minutes; it will finish cooking in the oven. Overcooked pasta becomes mushy when baked.
Cheese not melting properly: use fresh mozzarella (not low-moisture pre-shredded) and cut it into small pieces so it melts evenly. If cheese pools on top but doesn’t melt inside, ensure the interior was hot enough before baking — preheating the ragu helps.
Casserole dries out: cover with foil for the majority of the bake to keep moisture locked in. If the top browns too quickly, tent it loosely with foil.
Too acidic or bright: add a small pinch of sugar or a splash of heavy cream/unsalted butter to balance acidity from tomatoes.
Even heating: ensure your oven rack is centered and preheated. Large casseroles heat more evenly when placed on the middle rack. If you notice uneven browning, rotate the dish halfway through uncovered baking for consistent color.

FAQs (Frequently Asked Questions)

Can I use dried mozzarella or pre-shredded cheese?
Pre-shredded cheese often contains anti-caking agents that can affect melting. For the creamiest, stretchiest results, use fresh mozzarella that you tear or cube. If using low-moisture mozzarella, grate it yourself for better melt.
How far ahead can I make the ragu?
Ragu can be made up to 3 days in advance and stored refrigerated, or frozen for up to 3 months. Reheat gently before assembling the casserole. Many cooks find the ragu tastes better after an overnight rest.
Can I assemble the casserole ahead of time?
Yes — assemble, cover tightly, and refrigerate for up to 24 hours before baking. If frozen, bake from frozen at a lower temperature (350°F / 175°C) and increase baking time until heated through.
How do I avoid a watery bake?
Ensure the ragu is thick prior to stuffing and don’t over-sauce the cooked rigatoni. Bake covered initially to heat through, then uncover to brown. Overly watery tomatoes early in the sauce can be reduced by simmering longer.
Can I make this vegetarian or gluten-free?
Yes. Substitute mushrooms and lentils for the meat and choose gluten-free rigatoni. Use vegetable stock to keep it vegetarian.
Storage and reheating
Store leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve texture; microwave works for single portions with a splash of sauce to restore moisture.
Any tips for scaling the recipe?
The recipe scales well — keep proportions of pasta to sauce consistent and use a larger baking dish. When doubling, consider splitting into two dishes for even heating.