Baked Rigatoni Stuffed with Beef Ragu and Mozzarella

This one’s special. Standing each rigatoni on end and filling it with creamy ricotta turns a simple pasta bake into something that feels impressive without much extra effort. The beef ragu simmers into the noodles as they bake, and that layer of melted mozzarella on top brings everything together. Perfect for Sunday dinner or when you want to feed a crowd without spending all day in the kitchen.

What makes this work is the method itself. Instead of mixing everything together, you’re creating layers of flavor and texture. The pasta stands upright, which means every single noodle gets filled with that rich ricotta mixture. The ragu settles into the gaps and soaks into the pasta as it bakes. You get tender noodles, savory meat sauce, and pockets of creamy cheese in every bite.

This feeds six people easily, and it’s one of those dinners that actually improves overnight. Make it on Sunday, and you’ll have leftovers that reheat beautifully for busy weeknights.

Why You’ll Love This Baked Rigatoni Stuffed with Beef Ragu and Mozzarella

The standing presentation looks impressive when you bring it to the table, but the actual work is straightforward. You’re working with familiar ingredients and simple techniques.

It’s ready in just over an hour, which makes it reasonable for a weeknight if you prep the ragu ahead. The meat sauce can simmer while you handle the pasta and cheese filling.

The combination of textures keeps it interesting. You get creamy ricotta, chewy pasta, rich meat sauce, and that golden layer of melted cheese on top. Each element brings something different to the plate.

This is the kind of dinner that works for families. Kids enjoy picking out their favorite cheesy noodles, and adults appreciate the hearty, satisfying flavors. It’s filling enough that you don’t need much on the side.

Leftovers reheat well, which means you’re set for lunch the next day. The flavors actually settle and deepen after a night in the fridge.

You can adapt it easily based on what you have or what your family prefers. Swap the beef for Italian sausage, add some spinach to the ricotta, or adjust the cheese ratio to suit your taste.

Ingredients for Baked Rigatoni Stuffed with Beef Ragu and Mozzarella

I always reach for large rigatoni for this recipe because the tubes need to be wide enough to actually hold a good amount of filling. Regular rigatoni works, but the larger size makes the stuffing process much easier and more forgiving.

The Pasta:

• 1 lb large rigatoni pasta

The Beef Ragu:

• 1 lb lean ground beef
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 24 oz marinara sauce (your favorite brand)
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

The Stuffing & Cheese:

• 1.5 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 large egg (to bind the ricotta)

Garnish:

• Fresh basil or parsley, chopped

The quality of your marinara makes a difference here. I use a brand I actually enjoy eating straight from the jar because it’s going to flavor the entire dish. Rao’s and Victoria are reliable, but any marinara you like will work.

For the ricotta mixture, whole milk ricotta gives you the creamiest result. Part-skim works if that’s what you have, but the texture won’t be quite as rich. The egg binds everything together so the filling stays put inside the noodles instead of oozing out during baking.

Go for shredded mozzarella instead of fresh for the topping. Fresh mozzarella releases too much moisture and can make the dish watery. The pre-shredded stuff melts evenly and browns nicely under the broiler if you want that extra golden finish.

How to Make Baked Rigatoni Stuffed with Beef Ragu and Mozzarella

The key is cooking the pasta just shy of al dente. You want the noodles firm enough to stand upright without collapsing, but they’ll finish cooking in the oven, so undercooking slightly is essential.

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish. This size gives you enough room to stand the noodles without crowding.
2. Boil the rigatoni in well-salted water for about 2 minutes less than the package directions suggest. When you drain them, rinse immediately with cold water. This stops the cooking process and removes the surface starch that would otherwise make the noodles stick together. Rinsing is not optional here. It’s what allows you to handle each noodle individually without them clumping into a frustrating mess.
3. Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Add the diced onion and minced garlic once the meat starts to color. Cook until the onion softens and becomes translucent, about 5 minutes. Drain off any excess fat, then stir in the marinara sauce and Italian seasoning. Let this simmer gently for 10 minutes so the flavors have time to blend. The sauce should be thick enough to cling to a spoon.
4. While the ragu simmers, combine the ricotta, Parmesan, 1 cup of the mozzarella, the egg, and a good pinch of salt and pepper in a medium bowl. Mix until smooth and creamy. Transfer this to a piping bag or a large zip-top bag with one corner snipped off. This makes filling the noodles much faster and cleaner than trying to spoon it in.
5. Spread a thin layer of the beef ragu across the bottom of your prepared baking dish. This prevents the noodles from sticking and adds extra sauce to the bottom layer. Stand each rigatoni noodle upright in the dish, packing them closely together so they support each other and don’t tip over.
6. Pipe the ricotta mixture into each standing noodle, filling them from the top. You don’t need to be perfect. Some filling will overflow, and that’s fine. Just get a good amount into each tube. Once all the noodles are filled, spoon the remaining ragu over the top, letting it drip down into the spaces between the noodles.
7. Sprinkle the remaining mozzarella evenly over the surface. Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 to 15 minutes, until the cheese on top is melted, bubbly, and starting to brown in spots.
8. Let the dish rest for 5 minutes after you pull it from the oven. This allows the cheese to set slightly so it doesn’t run everywhere when you serve. Garnish with chopped fresh basil or parsley just before bringing it to the table.

If your noodles keep falling over while you’re stuffing them, they might be too soft. Next time, cook them a bit less. You can also pack them more tightly together, which helps them stay upright.

What to Serve with Baked Rigatoni Stuffed with Beef Ragu and Mozzarella

This is a rich, hearty dish, so you’ll want sides that balance it out with brightness or crunch.

Caesar Salad: The crisp romaine and tangy dressing cut through the richness of the cheese and meat. Keep it simple with a classic Caesar, or add some cherry tomatoes for extra color and acidity.

Garlic Bread: Warm, buttery garlic bread is the obvious choice here. Use it to soak up any extra ragu on your plate. Toasted baguette slices or cheesy garlic knots both work well.

Roasted Broccoli: Toss broccoli florets with olive oil, salt, and a squeeze of lemon, then roast at 425°F until the edges char slightly. The slight bitterness and the bright lemon contrast nicely with the creamy, savory pasta.

Sautéed Green Beans: Quick-sautéed green beans with garlic and a touch of red pepper flakes add a fresh, slightly spicy element. They’re fast to make and bring some green to the plate.

Caprese Salad: Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic glaze. This pairs perfectly with the Italian flavors in the ragu and adds a light, fresh component to the meal.

Arugula Salad: Peppery arugula tossed with lemon juice, olive oil, and shaved Parmesan. The sharp, fresh greens balance the richness of the baked pasta beautifully.

Roasted Asparagus: Roast asparagus spears with olive oil and a sprinkle of Parmesan. The earthy, slightly sweet flavor goes well with the beef and tomato sauce.

Pro Tips & Variations

Make the ragu ahead. You can prepare the beef sauce up to two days in advance and store it in the fridge. When you’re ready to assemble, just reheat it gently before layering.

Use a piping bag for cleaner filling. A zip-top bag with the corner cut works just as well, but either method is faster and less messy than spooning the ricotta into each noodle.

Don’t skip the foil during the first part of baking. Covering the dish traps steam, which helps the pasta finish cooking and keeps the top from drying out before the inside is heated through.

For a golden top, broil briefly. After the final bake, turn on the broiler for 2 to 3 minutes to get that bubbly, browned cheese on top. Watch it closely so it doesn’t burn.

Try Italian sausage instead of ground beef. Remove the casings from sweet or hot Italian sausage and brown it the same way. The extra seasoning in the sausage adds depth to the ragu.

Make it vegetarian. Replace the beef with finely chopped mushrooms and walnuts. Sauté them with the onion and garlic until the mushrooms release their moisture and everything browns slightly.

Add spinach to the ricotta. Thaw and squeeze out frozen spinach, then mix it into the cheese filling for extra greens and a slight earthy flavor.

Adjust the spice level. Stir some red pepper flakes into the ragu or add a pinch to the ricotta mixture if you like a little heat.

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to four days. The flavors actually deepen as the dish sits, so day-two rigatoni is often even better than fresh.

To reheat, cover individual portions with a damp paper towel and microwave on medium power for 2 to 3 minutes, or until heated through. For larger portions, reheat in the oven at 350°F, covered with foil, for about 20 minutes.

You can freeze this before or after baking. If freezing before baking, assemble the entire dish, cover tightly with plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the fridge before baking as directed. If freezing leftovers, portion them into freezer-safe containers and reheat from frozen, adding a few extra minutes to the reheating time.

For meal prep, you can cook the ragu and prepare the ricotta mixture a day or two ahead. Store them separately in the fridge, then assemble and bake when you’re ready to eat.

Common Questions

Can I use a different pasta shape? Large shells or manicotti work well, but rigatoni’s size and shape make the stuffing process easier. If you use shells, you’ll spoon the filling in rather than piping it, which takes a bit longer.

What if I don’t have large rigatoni? Regular rigatoni works, but you’ll fit less filling into each noodle. You might end up with extra ricotta mixture, which you can spread on top before adding the final layer of mozzarella.

Can I make this gluten-free? Yes, use gluten-free rigatoni. Cook it carefully since gluten-free pasta can get mushy if overcooked. Follow the package directions and err on the side of undercooking since it bakes afterward.

How do I keep the noodles from tipping over? Pack them tightly together in the baking dish so they support each other. If a few still tip, just prop them back up. Once the cheese melts, everything holds in place.

Can I double this recipe? Absolutely. Use two 9×13-inch baking dishes or one large roasting pan. You may need to add a few extra minutes to the baking time if the dish is very full.

This is one of those dinners that looks like you spent hours in the kitchen but really comes together in about an hour. The standing noodles make it feel special, and the layers of ragu, ricotta, and melted cheese deliver exactly what you want from a baked pasta. Give this a try on a Sunday, and you’ll have a satisfying dinner plus leftovers that make the week a little easier.