Baked Rigatoni Stuffed with Beef Ragu & Mozzarella

You will need:

2 tbsp oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 lb ground beef

1 can 14 oz crushed tomatoes

2 tbsp tomato paste

1/ 2 cup beef broth

1 tsp dried oregano

1/ 2 tsp dried thyme Salt & pepper to taste

12–14 large rigatoni pasta tubes

1 1/ 2 cups shredded mozzarella cheese

1/ 2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped.

Oil spray or brush (for baking dish)

Method:

Heat oil in a skillet over medium heat.

Add onion and garlic. Sauté until fragrant. Stir in ground beef, breaking it apart with a spoon, and cook until browned.

Add tomato paste, crushed tomatoes, and broth. Season with oregano, thyme, salt, and pepper. Simmer uncovered for 20–25 minutes until thickened. Set aside to cool slightly. Bring a large pot of salted water to a boil.

Cook rigatoni until just al dente (slightly undercooked, as it will bake further).

Drain and cool slightly so it’s easier to handle. Transfer the cooled beef ragu into a piping bag (or use a spoon).

Carefully stuff each rigatoni with the meat filling. Arrange stuffed rigatoni side by side in a lightly greased baking dish.

Sprinkle generously with mozzarella and Parmesan cheese. Bake at 375°F for

20–25 minutes, until cheese is golden and bubbly. Sprinkle with fresh parsley before serving. Serve hot with garlic bread or a fresh green salad.

Tips: You can use your favourite pasta sauce as a substitute for the home made tomato sauce. A reminder that you can make beef broth but using 1 large Beef Maggi Cube to 1 cup of water.