Cheesy Stuffed Meatball Rigatoni Bake with Crispy Panko Topping

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

Everything comes together in one baking dish: pasta, meatballs and sauce. A topping of buttery panko, Parmesan and more mozzarella is broiled until golden and crunchy. It’s a comforting, cheesy pasta bake that’s sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView 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

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
2. In a bowl, combine ground beef, Tuscan Heat Spice, 1 teaspoon salt and a pinch of black pepper. Mix gently. Divide into 6 equal portions. Flatten each portion, place a small amount of shredded mozzarella (reserve some for topping) in the center and wrap the meat around to form a ball, sealing the cheese inside.
3. Place meatballs on a baking sheet lined with parchment. Bake for 15-18 minutes until cooked through and browned.
4. While meatballs bake, in a small saucepan, heat marinara sauce with 1 teaspoon sugar and a pinch of salt over medium-low heat. Simmer for 5 minutes.
5. In a small skillet, melt butter over medium heat. Add panko breadcrumbs and cook, stirring, until golden brown, about 2-3 minutes. Remove from heat and stir in Parmesan cheese.
6. In a 9×13-inch baking dish, combine cooked rigatoni, marinara sauce and baked meatballs. Sprinkle remaining mozzarella over the top, then evenly distribute the panko-Parmesan mixture.
7. Turn oven to broil. Place dish under broiler for 2-3 minutes until topping is crispy and cheese is bubbly. Watch closely to prevent burning. Serve hot.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

Assemble the bake without the panko topping, refrigerate, then add 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.