Cheesy Stuffed Meatball Rigatoni Bake with Crispy Panko Parmesan Topping

Imagine a classic meatball, but with a molten mozzarella center. That’s the star of this rigatoni bake. Tuscan-spiced ground beef is wrapped around shredded mozzarella, then baked until juicy. While the meatballs cook, you’ll boil rigatoni and prepare a quick marinara sauce. Everything gets combined, topped with buttery panko and Parmesan, then broiled to golden, crunchy perfection.

This dish is comfort food elevated. The combination of tender pasta, savory meatballs and a crispy, cheesy crust is irresistible. Perfect for a hearty weeknight dinner or when you want to impress guests with minimal effort.

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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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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 and Tuscan Heat Spice. Mix well. Divide the mixture into 4 equal portions. Flatten each portion into a patty, place a quarter of the shredded mozzarella in the center, then wrap the beef around the cheese to form a meatball. Repeat with remaining portions.
3. Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 15-18 minutes, until cooked through and lightly browned.
4. While the meatballs bake, cook the rigatoni according to package directions until al dente. Drain and set aside.
5. In a small saucepan, combine the marinara sauce and sugar. Warm over medium heat, stirring occasionally.
6. 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.
7. Once the meatballs are done, reduce oven temperature to broil. In a 9×13-inch baking dish, combine the cooked rigatoni, marinara sauce and baked meatballs. Toss gently to coat.
8. Sprinkle the panko-Parmesan mixture evenly over the top. Broil for 2-3 minutes, until the topping is crispy and golden. Watch closely to prevent burning.
9. Let the bake rest for 5 minutes before serving. Enjoy!

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, ziti or fusilli works well in this bake.

Can I make this dish ahead of time?

You can assemble the bake (without the panko topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the topping and bake as directed, adding a few extra minutes if needed.

How do I store leftovers?

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