Stuffed Rigatoni with Beef Ragu: 7 Layers of Italian Comfort

Name: Stuffed Rigatoni with Beef Ragu
Prep time: 45 min
Cook time: 3 h 45 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1.5 lbs ground beef (80/20 lean) 1 large yellow onion, diced 2 carrots, diced 2 celery stalks, diced 4 cloves garlic, minced 1 cup dry red wine (e.g., Chianti or Merlot) 2 (28 ounce) cans crushed tomatoes 2 tbsp tomato paste 2 cups beef broth 2 bay leaves 1 tsp dried oregano Salt and freshly ground black pepper to tast; 1.5 lbs rigatoni pasta 24 oz (3 cups) whole milk ricotta cheese 1 cup grated Parmesan cheese, plus more for topping 1/2 cup chopped fresh parsley, plus more for garnish 1 large egg Pinch of freshly grated nutmeg 2 cups shredded mozzarella cheese

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There’s a warmth that only a truly exceptional pasta dish can bring, a feeling that wraps around you like a cozy blanket on a crisp autumn evening. For me, that feeling is intrinsically linked to my grandmother’s kitchen, where the aroma of slow-simmering sauces was a constant, comforting presence. I remember watching her, flour dusting her apron, patiently rolling out pasta or stirring a rich ragu. While her methods were often complex, the result was always pure magic. This Stuffed Rigatoni with Beef Ragu recipe is my homage to those cherished memories, a dish that takes the familiar comfort of a rich beef ragu and elevates it with pasta that’s not just sauced, but truly *stuffed* with creamy ricotta. It’s a labor of love, yes, but one that rewards you with an incredibly satisfying, soul-stirring meal that’s perfect for Sunday gatherings or any time you crave a taste of authentic Italian comfort. This isn't just a meal; it's an experience, a journey back to the heart of home cooking.

Table of Contents

Why This Recipe is a Must-Try

Unforgettable Flavor Profile: The slow-cooked beef ragu develops incredible depth, with tender meat and a rich, savory tomato base that clings perfectly to every rigatoni.
Satisfying Texture Contrast: You get the tender bite of al dente rigatoni, the creamy coolness of the ricotta filling, and the hearty chew of the beef ragu, creating a symphony of textures in every forkful.
Impressive Presentation: Serving a dish of beautifully arranged, generously stuffed rigatoni makes a stunning statement at any dinner table, proving that comfort food can also be elegant.
Perfect for Meal Prepping: This Stuffed Rigatoni with Beef Ragu can be assembled ahead of time and baked later, making it an ideal choice for entertaining or busy weeknights.

Key Ingredient Notes

The Beef: Choosing the Right Cut for Your Ragu

For a truly exceptional beef ragu, the cut of meat makes all the difference. While lean ground beef is fine for a quick sauce, a blend of chuck and short ribs or a good quality ground beef (80/20) is ideal for this Stuffed Rigatoni with Beef Ragu. Chuck roasts are fantastic because they have a good fat content and connective tissue that breaks down beautifully over a long cooking period, resulting in incredibly tender, fall-apart meat that practically melts into the sauce. Short ribs offer an even richer flavor. Don't be afraid to ask your butcher for a recommendation or a mix. Browning the meat deeply before adding any liquids is crucial; this step creates a flavorful fond at the bottom of the pot, which contributes immensely to the ragu's depth.

The Rigatoni: Size and Shape Matter

Why rigatoni for this Stuffed Rigatoni with Beef Ragu? It’s not just a preference; it’s a strategic choice! Rigatoni, with its large diameter and ridged exterior, is absolutely perfect for holding the creamy ricotta filling. The ridges also do an excellent job of catching and clinging onto that glorious beef ragu, ensuring every bite is packed with flavor. When selecting your rigatoni, opt for a good quality bronze-die pasta. Bronze-die pasta has a rougher, more porous surface, which allows the sauce to adhere better than smoother, Teflon-extruded pastas. Avoid overcooking the pasta initially, as it will finish cooking in the oven.

The Ricotta: Creamy Filling Perfection

The star of the stuffing in our Stuffed Rigatoni with Beef Ragu is fresh ricotta cheese. For the best results, look for whole milk ricotta, if possible. Its higher fat content contributes to a richer, creamier, and more luxurious filling. Some brands can be quite watery, so if your ricotta seems excessively liquid, consider draining it in a fine-mesh sieve lined with cheesecloth for an hour or two in the refrigerator. This step will prevent your filling from being too loose and watering down the dish. Season your ricotta well with Parmesan cheese, fresh herbs like parsley, and a pinch of nutmeg – it really brings out the flavor and adds a touch of Italian authenticity.

Stuffed Rigatoni with Beef Ragu Preparation — The Ultimate Stuffed Rigatoni with Beef Ragu: A Hearty Italian Delight 4

Step-by-Step Guide with Pro Tips

Creating this Stuffed Rigatoni with Beef Ragu is a culinary journey, but a rewarding one. Follow these steps for success!

Preparing the Rich Beef Ragu

Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and no pink remains. Drain excess fat and set the beef aside.
Step 2: Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until almost completely reduced, about 5 minutes. This deglazing step adds immense flavor to your Stuffed Rigatoni with Beef Ragu.
Step 4: Stir in the crushed tomatoes, tomato paste, beef broth, bay leaves, and dried oregano. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or up to 4 hours, stirring occasionally, until the meat is very tender and the sauce has thickened. Season with salt and pepper to taste. Remove bay leaves before proceeding.

Prepping the Rigatoni and Ricotta Filling

Step 5: While the ragu simmers, cook the rigatoni according to package directions, but only to about 75% al dente (a minute or two less than recommended). It should still be quite firm. Drain well and immediately rinse with cold water to stop the cooking and prevent sticking. Toss with a drizzle of olive oil.
Step 6: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, an egg (for binding), a pinch of nutmeg, salt, and black pepper. Mix until well combined.
Step 7: Carefully transfer the ricotta mixture into a piping bag with a large round tip (or a freezer bag with a corner snipped off).

Assembling and Baking the Stuffed Rigatoni with Beef Ragu

Step 8: Preheat your oven to 375°F (190°C).
Step 9: Spread a thin layer of beef ragu (about 1 cup) on the bottom of a 9x13-inch baking dish.
Step 10: Stand each rigatoni pasta tube upright in the baking dish. This is the most satisfying part! You’ll arrange them in rows, packing them in tightly.
Step 11: Pipe the ricotta filling into each rigatoni tube. Don’t be shy; fill them generously!
Step 12: Ladle the remaining beef ragu over the stuffed rigatoni, ensuring all the pasta is covered. Gently push down to ensure the sauce gets into the tubes.
Step 13: Sprinkle generously with shredded mozzarella and a final dusting of Parmesan cheese.
Step 14: Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
Step 15: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let the Stuffed Rigatoni with Beef Ragu rest for 10-15 minutes before serving to allow the flavors to meld and the dish to set slightly.

Variations & Serving Suggestions

This Stuffed Rigatoni with Beef Ragu is already a showstopper, but there are countless ways to make it your own! For a spicier kick, add a pinch of red pepper flakes to the ragu while it simmers. If you're not a fan of beef, ground Italian sausage (mild or hot) can be an excellent substitute, or even a mix of both. For a richer, deeper flavor in the ragu, consider adding a splash of balsamic vinegar or a spoonful of anchovy paste (it melts away and only adds umami, not fishiness!). For a vegetarian twist, you could swap the beef ragu for a hearty mushroom and lentil ragu, creating a equally satisfying Stuffed Rigatoni. Don't forget, leftovers of this Stuffed Rigatoni with Beef Ragu are incredible the next day, and they store well in an airtight container. I highly recommend using quality Basics Glass Food Storage containers for easy reheating and freshness.

When it comes to serving, a simple side salad with a light vinaigrette is perfect for cutting through the richness of the pasta. Crusty garlic bread or focaccia is also a must for soaking up every last drop of that incredible ragu. For another comforting family favorite, you might enjoy our The Ultimate Creamy Chicken Alfredo Lasagna Roll Ups, or if you're in the mood for something different, try The Ultimate Easy Bacon Cheeseburger Casserole for Weeknights for a fun, hearty meal.

Nutrition Information

Nutrition Fact	Amount Per Serving
Calories	680 kcal
Carbohydrate Content	75g
Cholesterol Content	120mg
Fat Content	28g
Fiber Content	8g
Protein Content	35g
Saturated Fat Content	14g
Serving Size	1/8th of dish
Sodium Content	780mg
Sugar Content	12g
Trans Fat Content	0.5g
Unsaturated Fat Content	10g

Conclusion

This Stuffed Rigatoni with Beef Ragu is more than just a recipe; it's an invitation to create, share, and savor. It embodies the essence of Italian comfort food – simple ingredients transformed into something extraordinary through patience and love. Whether you’re making it for a special occasion or simply to bring warmth to a weeknight, this dish promises to be a memorable addition to your culinary repertoire. So, gather your ingredients, put on some Italian tunes, and prepare to fill your kitchen with the irresistible aromas of this incredible Stuffed Rigatoni with Beef Ragu. Buon appetito!

FAQs

Can I make the beef ragu ahead of time?

Absolutely! The beef ragu can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, many believe the flavors improve after a day or two, making it perfect for meal prepping for this Stuffed Rigatoni with Beef Ragu.

What kind of wine should I use for the ragu?

A dry red wine is best for the ragu. Chianti, Merlot, Cabernet Sauvignon, or a Sangiovese would all work wonderfully. Choose a wine you wouldn't mind drinking on its own, as its flavor will concentrate in the sauce.

Can I freeze Stuffed Rigatoni with Beef Ragu?

Yes, this Stuffed Rigatoni with Beef Ragu freezes beautifully! You can freeze it either unbaked or baked. For unbaked, assemble the dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For baked, let it cool completely, then cover and freeze. Reheat covered in the oven until warmed through.

What if I don't have a piping bag for the ricotta?

No problem at all! You can easily use a large freezer bag. Simply scoop the ricotta mixture into the bag, push it down to one corner, and then snip off a small corner with scissors to create an opening for piping. It works just as effectively for filling the rigatoni for your Stuffed Rigatoni with Beef Ragu.