Heat the Oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until it shimmers.

Sauté the Aromatics: Add one finely chopped onion and two minced garlic cloves to the skillet, stirring often until fragrant and translucent.

Brown the Beef: Stir in 1 pound of ground beef, cooking until browned and crumbly—about 6-8 minutes.

Create the Ragu: Add 2 tablespoons of tomato paste, 28 ounces of crushed tomatoes, and 1 cup of beef broth to the skillet. Season with oregano, thyme, salt, and pepper. Let simmer uncovered for 20–25 minutes.

Cook the Rigatoni: Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni and cook al dente, about 2 minutes less than package instructions. Drain and let cool.

Stuff the Rigatoni: Fill each rigatoni tube with the prepared beef ragu.

Arrange the Pasta: Preheat your oven to 375°F (190°C). Grease a baking dish and arrange the stuffed rigatoni in a single layer, pouring remaining ragu over the top.

Add Cheeses: Sprinkle 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese evenly over the rigatoni.

Bake to Perfection: Place baking dish in the preheated oven and bake for 20–25 minutes, until the cheese is bubbly and golden brown.

Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh parsley if desired.