Baked Rigatoni with Beef Ragu and Mozzarella
This cozy baked rigatoni features a rich, slow-simmered beef ragu and a blanket of melted mozzarella. It is the ultimate comforting pasta bake.
- Undercooking the rigatoni ensures it absorbs the ragu flavor without becoming mushy.
- A splash of heavy cream at the end rounds out the acidity of the tomatoes and creates a velvety emulsion.
- Layering the mozzarella both inside and on top guarantees gooey cheese pulls in every single bite.
Three winters ago, I tried to make a massive pasta bake for my sister's housewarming in a flimsy, disposable aluminum pan that buckled the second I lifted it. Half of the rich meat sauce ended up on my kitchen rug.
I learned this the hard way.
The biggest tragedy of most baked pastas is dryness. You bake it, expecting gooey glory, but the pasta absorbs every drop of moisture, leaving you with a tight, chalky block of starch. This happens because pasta continues to hydrate and absorb liquid even after it leaves the boiling water, sucking up the sauce's water content and leaving the fat behind.
Trust me on this one: undercook your rigatoni by a full three minutes. This prevents the pasta from turning into mush as it bakes.
By pairing this par-boiled pasta with a deeply savory, slow-simmered beef ragu—similar to the rich base we use in our Stuffed Manicotti in Meat Sauce—you get a perfectly balanced bake. It is hands down the most comforting meal you will make this week.
Baked Rigatoni with Beef Ragu and Mozzarella
Ingredients
- 1 lb (450g) rigatoni pasta
- 1 tbsp olive oil
- 1 lb (450g) lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (28 oz / 800g) crushed tomatoes
- 1/2 cup beef broth
- 1 tsp dried oregano
- 1 tbsp Diamond Crystal kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup heavy cream
- 2 cups shredded low-moisture mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
Directions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a rolling boil. Cook the rigatoni for 3 minutes less than the package instructions for al dente; drain and set aside.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 6-8 minutes.
- Stir in the diced onion and minced garlic. Cook until the onion is translucent and soft, about 4 minutes.
- Add the tomato paste, stirring constantly for 1 minute to caramelize the sugars and deepen the flavor.
- Pour in the crushed tomatoes, beef broth, dried oregano, kosher salt, and black pepper. Simmer on low heat for 15 minutes to let the flavors meld.
- Remove the sauce from the heat and stir in the heavy cream. Toss the undercooked rigatoni into the sauce, stirring until every tube is coated.
- Stir in half of the mozzarella and half of the Parmesan cheese. Transfer the pasta mixture into the prepared baking dish.
- Top with the remaining mozzarella and Parmesan. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top. Let cool for 5 minutes before serving.
Notes
- Always use Diamond Crystal kosher salt for seasoning the ragu; if you only have fine table salt, cut the volume in half (use 1.5 teaspoons instead of 1 tablespoon) to avoid an over-salted sauce.
- Low-moisture mozzarella is essential here. Fresh mozzarella contains too much water, which will release during baking and turn your beautiful ragu into a watery puddle.
- Pre-shredded cheese in a bag failed every single test because the added potato starch prevents a smooth melt. Grate your own cheese from a block for the ultimate pull.
- Keep a close eye on the broiler if you decide to brown the cheese at the end. Mozzarella goes from perfectly golden to charred and bitter in a matter of thirty seconds.
- As the baked rigatoni sits in the fridge overnight, the pasta will continue to absorb the remaining moisture from the sauce. When reheating, splash a tablespoon of water or broth over the top to restore its saucy texture.
What to Serve with Baked Rigatoni
To turn this comforting baked pasta into a complete feast, pair it with fresh, vibrant sides that cut through the richness of the beef and cheese.
- A crisp, refreshing Italian Chopped Salad tossed in a tangy vinaigrette.
- Warm, buttery garlic bread for scooping up any leftover ragu on your plate.
- A side of roasted green vegetables, like the ones in our Sheet Pan Ratatouille.
- A light, peppery arugula salad dressed with fresh lemon juice and olive oil.
How to Store and Reheat Baked Rigatoni
Leftovers are inevitable, but thankfully, they taste even better the next day.
Store any remaining baked rigatoni in an airtight container in the refrigerator for up to four days. The flavors in the beef ragu will continue to develop and deepen as it rests.
To reheat, place a portion in a microwave-safe dish, cover it with a damp paper towel, and microwave on medium power for two minutes.
For the absolute best texture, reheat it in a 350°F (175°C) oven covered with foil for 15 minutes. This prevents the top layer of mozzarella from drying out while heating the center through.
Easy Ingredient Substitutes for Rigatoni
If you need to swap out some ingredients based on what is currently in your pantry, here are the easiest modifications:
- Ground Beef: Swap the ground beef for ground sweet Italian sausage or ground turkey. If you want a vegetarian option, try the rich vegetable layers in our Zucchini Lasagna.
- Rigatoni: Penne, ziti, or campanelle work beautifully as they also hold onto thick sauces.
- Mozzarella: Provolone or fontina can be used instead for a similarly gooey melt.
- Heavy Cream: You can use whole milk or a dollop of ricotta cheese to add that creamy finish to the sauce.
Pulling this bubbling, golden-brown masterpiece out of the oven is pure therapy. Pour yourself a glass of red wine, gather your favorite people, and dig in while the cheese is still wonderfully stretchy.
Susan Rosalind
I've been developing recipes for about 12 years, and this one went through the same routine as everything else here: I made it, changed something, made it again, then had someone else cook it from just the written steps to see where it tripped them up. That's the part I care about most – not just that a recipe works for me, but that it works on a Tuesday night in your kitchen too.
More About Susan →