Cheese-Stuffed Meatball Rigatoni Bake with Crispy Panko Parmesan Topping

Imagine biting into a tender, Tuscan-spiced meatball only to discover a hidden pocket of melted mozzarella inside. That’s the surprise waiting in every bite of this stuffed meatball rigatoni bake. We’ve taken the classic comfort food combo of pasta and meatballs and elevated it with a cheesy center and a crunchy, golden panko-Parmesan crust.

This one-pan wonder (well, almost one-pan) comes together with simple steps: form the cheese-stuffed meatballs, boil the rigatoni, whip up a quick marinara sauce, then broil everything under a blanket of buttery breadcrumbs and cheese. The result is a bubbly, crispy, utterly satisfying dish that will have everyone reaching for seconds.

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Ingredients

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F with racks in the top and middle positions. Bring a large pot of salted water to a boil. Reserve half of the mozzarella in a small bowl. In a large bowl, combine the remaining mozzarella with half of the panko and 2 tablespoons of water; let sit until the panko absorbs the liquid, forming a panade.
2. Add the ground beef, half of the Tuscan Heat Spice, ¾ teaspoon salt and a pinch of pepper to the panade. Mix gently until combined. Divide the mixture into four equal portions and shape each into a 3-inch round patty. Place a portion of the reserved mozzarella in the center of each patty, then fold the meat around the cheese, sealing it completely to form stuffed meatballs.
3. Lightly oil a baking sheet and arrange the meatballs on it. Bake on the middle rack until cooked through, about 20-22 minutes. (Don’t worry if some cheese oozes out.) Remove from the oven and turn the broiler to high.
4. Once the water is boiling, add the rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Meanwhile, place 1 tablespoon of butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the remaining panko, ¼ teaspoon Tuscan Heat Spice and a pinch of salt and pepper.
5. Heat a large pan over medium-high heat. Add the marinara, remaining Tuscan Heat Spice, ½ cup reserved pasta water, 1 teaspoon sugar and ½ teaspoon salt. Bring to a simmer and cook until slightly thickened, 3-4 minutes. Remove from heat and stir in 1 tablespoon butter. Season with salt and pepper to taste.
6. Add the cooked rigatoni and meatballs to the sauce, stirring to coat. If the sauce seems thick, add more reserved pasta water a splash at a time. If your pan is not ovenproof, transfer the mixture to a 9×13-inch baking dish. Top with Parmesan, the reserved mozzarella and the panko mixture. Broil until the panko is golden brown and the cheese is melted, 1-2 minutes. Let cool slightly before serving.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any sturdy pasta like penne, ziti or fusilli works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this ahead?

You can assemble the dish (without broiling) up to a day ahead. Cover and refrigerate, then broil just before serving.