Cheesy Stuffed Meatball Rigatoni Bake with Crispy Parmesan-Panko Topping

Imagine a classic meatball, but with a gooey, melted mozzarella center. That’s the star of this baked rigatoni dish. We season ground beef with Tuscan heat spice, wrap it around shredded mozzarella and bake until golden. While the meatballs cook, you’ll boil rigatoni and warm a rich marinara sauce.

Everything comes together in one baking dish, topped with a buttery blend of panko breadcrumbs, Parmesan and more mozzarella. A quick trip under the broiler transforms the topping into a crunchy, melty crust. It’s a hearty, crowd-pleasing meal that’s easier than it sounds.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. In a bowl, combine the ground beef and Tuscan Heat Spice. Mix gently until just combined.
3. Divide the meat mixture into 6 equal portions. Flatten each portion into a patty, place a small amount of shredded mozzarella (reserve some for topping) in the center, then wrap the meat around the cheese to form a meatball. Repeat with all portions.
4. Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-18 minutes, until cooked through and lightly browned.
5. Meanwhile, cook the rigatoni according to package directions until al dente. Drain and set aside.
6. In a large bowl, toss the cooked rigatoni with the marinara sauce. Spread the pasta mixture into a 9×13-inch baking dish.
7. Nestle the baked meatballs into the pasta. In a small bowl, mix the panko breadcrumbs with the Parmesan cheese and the remaining mozzarella. Sprinkle this topping evenly over the dish.
8. Switch the oven to broil. Place the dish under the broiler for 2-3 minutes, until the topping is golden and bubbly. Keep a close eye to prevent burning.
9. Remove from oven, let cool for 5 minutes, then serve warm.

Recipe Tips

FAQ

Can I use a different type of cheese for the stuffing?

Yes! Provolone or string cheese cut into cubes work well. Just make sure it’s a good melting cheese.

Can I prepare this dish ahead of time?

You can assemble the dish (without the panko topping) up to a day in advance. Cover and refrigerate, then add the topping and broil just before serving.

How do I store leftovers?

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