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Comforting Baked Rigatoni with Beef Short Rib Ragu

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A warm and hearty baked rigatoni dish featuring slow-braised beef short rib ragu, creamy ricotta, and a golden cheese crust. Perfect for cozy dinners and impresses without demanding hours in the kitchen.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in or boneless
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 28 ounces canned whole tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low sodium beef broth
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound rigatoni pasta
  • 1 ½ cups whole milk ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a Dutch oven over medium-high heat. Season beef short ribs with salt and pepper and brown on all sides, about 4-5 minutes per side. Remove and set aside.
  3. Lower heat to medium. Add chopped onion, diced carrots, and diced celery to the pot. Cook until softened and fragrant, about 7 minutes. Add minced garlic and cook for another 1-2 minutes.
  4. Pour in red wine to deglaze the pot, scraping up browned bits. Let reduce by half, about 5 minutes.
  5. Stir in crushed tomatoes and tomato paste. Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Season lightly with salt and pepper.
  6. Bring to a simmer, cover partially, reduce heat to low, and braise for 2.5 to 3 hours until meat is tender and falling off the bone. Add broth if needed.
  7. Near the end of braising, cook rigatoni in salted boiling water until al dente (about 11 minutes). Drain and set aside.
  8. Remove short ribs from sauce, discard bones, and shred meat finely. Return shredded meat to the ragu and adjust seasoning.
  9. In a large bowl, mix cooked rigatoni with beef ragu and ricotta cheese gently.
  10. Transfer half the pasta mixture to a baking dish. Sprinkle half the mozzarella cheese. Add remaining pasta mixture, then top with remaining mozzarella and Parmesan cheese.
  11. Bake for 25-30 minutes until cheese is melted, bubbly, and golden brown.
  12. Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley before serving.

Notes

If ragu is too thick before assembling, add a splash of beef broth or reserved pasta water to loosen. For a crustier top, broil for last 2-3 minutes watching closely to avoid burning. Use al dente pasta to prevent mushiness after baking. The ragu can be made 2 days ahead for better flavor. Substitute beef chuck or brisket if short ribs are unavailable. Gluten-free pasta can be used to make the dish gluten-friendly.

Nutrition

Keywords: baked rigatoni, beef short rib ragu, ricotta, comfort food, pasta bake, slow cooked beef, cozy dinner

Find it online: https://evabake.com/comforting-baked-rigatoni-with-beef-short-rib-ragu-recipe-easy-and-delicious/