Cheesy Stuffed Meatball Rigatoni Bake with Crispy Panko Topping

Imagine biting into a tender, Tuscan-spiced meatball and finding a gooey pocket of melted mozzarella inside. That’s exactly what you get with this stuffed meatball rigatoni bake. It’s like a classic meatball pasta dish but with a delicious surprise in every bite.

We start by wrapping seasoned ground beef around shredded mozzarella, then bake the meatballs until juicy. While they cook, you’ll boil rigatoni and warm up a rich marinara sauce. Everything gets tossed together, topped with a buttery panko and Parmesan mixture, then broiled until golden and crunchy. The result is a comforting, cheesy pasta bake that’s perfect for weeknight dinners or feeding a crowd.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for the rigatoni.
2. In a bowl, combine the ground beef, Tuscan Heat Spice, 1 teaspoon salt and a pinch of black pepper. Mix gently until just combined.
3. Divide the meat mixture into 6 equal portions. Flatten each portion into a small patty, place a pinch of shredded mozzarella (about 1 tablespoon total) in the center, then wrap the meat around the cheese to form a meatball. Make sure the cheese is completely enclosed.
4. Place the stuffed meatballs on a lightly oiled baking sheet. Bake for 15-18 minutes, until cooked through and browned.
5. Meanwhile, cook the rigatoni according to package directions until al dente. Drain and set aside.
6. In a small saucepan, combine the marinara sauce, sugar and a pinch of salt. Heat over medium-low, stirring occasionally.
7. In a separate small skillet, melt the butter over medium heat. Add the panko breadcrumbs and cook, stirring, until golden brown, about 2-3 minutes. Remove from heat and stir in the Parmesan cheese.
8. Once the meatballs are done, add them to the marinara sauce and gently stir to coat. Add the cooked rigatoni and toss everything together.
9. Transfer the pasta and meatball mixture to a baking dish. Sprinkle the panko-Parmesan topping evenly over the top.
10. Turn the oven to broil. Place the dish under the broiler for 1-2 minutes, until the topping is crispy and golden. Watch carefully to avoid burning.
11. Remove from oven and let cool for a few minutes. Serve warm, garnished with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use pre-shredded mozzarella?

Yes, pre-shredded mozzarella works fine. Just make sure to use about 1/2 cup total for stuffing.

Can I make this dish ahead of time?

You can prepare the meatballs and cook the pasta ahead. Assemble and add the topping just before broiling.

What can I substitute for Tuscan Heat Spice?

A blend of dried oregano, basil, rosemary and a pinch of red pepper flakes will give a similar flavor.