Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 can (14 oz) crushed tomatoes
- 12–14 large rigatoni pasta tubes
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
- Add ground beef to the skillet, cooking until browned. Stir in crushed tomatoes and seasonings.
- Simmer the ragu uncovered for about 20 minutes until thickened.
- Cook rigatoni in salted boiling water until al dente, then drain.
- Stuff each rigatoni with the beef ragu using a piping bag or spoon.
- Arrange stuffed rigatoni in a greased baking dish, top with mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 20–25 minutes until the cheese is golden and bubbly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg