This baked rigatoni combines slow-cooked, shredded chuck roast with a rosemary marinara sauce and melted mozzarella for a rich, tender pasta dish. The beef ragu simmers for hours, creating deep flavor that outperforms quick weeknight versions.
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Preheat your oven to 400°F (200°C).
Cut the chuck roast into large chunks, trimming any large pieces of fat.
Coat the beef chunks with olive oil and season generously with salt.
In a large, oven-safe pot or Dutch oven, sear the beef chunks over medium-high heat for about 15 minutes, until well-browned on all sides. Work in batches if necessary.
Remove the seared beef from the pot and set aside.
Add the chopped onion to the pot and sauté in the beef drippings until softened, scraping up any browned bits from the bottom of the pot.
Add the garlic cloves and cook for another minute until fragrant.
Pour in the marinara sauce. Use the beef bone broth to rinse out the sauce jars and add the broth to the pot. Stir everything to combine.
Return the seared beef to the pot, ensuring it's submerged in the sauce.
Cover the pot and transfer it to the preheated oven. Bake for 3 hours.
Carefully remove the pot from the oven. Remove the beef chunks and place them on a cutting board.
Skim any excess fat from the surface of the sauce.
Using two forks, shred the beef. Return the shredded beef to the sauce and stir to combine.
While the beef is cooking, cook the rigatoni according to package directions. Drain well.
In a large bowl or pot, combine the cooked pasta with half of the beef ragu. (The remaining sauce can be frozen for another meal).
Spread half of the pasta and sauce mixture into a casserole dish. Top with half of the shredded mozzarella cheese.
Layer the remaining pasta mixture on top, followed by the rest of the mozzarella cheese.
Bake for 20 minutes at 400°F, or until the cheese is melted and bubbly.
Garnish with fresh chopped parsley before serving.
Store cooled baked rigatoni in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F for 20–25 minutes, or microwave portions. Freezes well for up to 3 months.
Dutch oven or heavy-bottomed pot for slow-simmering beef · 9x13-inch baking dish for assembling and baking
Chuck roast is ideal for its marbling and tenderness when shredded. Short ribs or brisket work as alternatives, though cooking time may vary slightly.
The chuck roast should simmer until completely tender and easily shredded, typically 3–4 hours on low heat or until it pulls apart with a fork.
Yes. Prepare the beef ragu up to 2 days ahead, refrigerate, then assemble and bake the next day. Or assemble fully and refrigerate unbaked for up to 24 hours before baking.
Substitute with beef stock or water; bone broth adds richness, but the dish works without it. Reduce liquid slightly if using water to prevent a thin sauce.
Yes. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through.
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