Tuscan-Style Mozzarella-Stuffed Meatball Pasta Bake with Crispy Panko

Imagine biting into a tender, Tuscan-spiced meatball only to discover a molten pocket of fresh mozzarella inside. That’s the surprise waiting in this hearty pasta bake. We’ve combined cheese-stuffed meatballs with curly cavatappi noodles and a from-scratch tomato sauce, then crowned everything with a buttery panko crust and more melted mozzarella.

This dish is pure comfort food, perfect for a family dinner or when you want to impress without spending hours in the kitchen. The meatballs are baked until juicy, the sauce comes together quickly and a quick broil gives the topping an irresistible crunch. Serve it straight from the oven and watch it disappear.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView 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

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive 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

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Halve, peel and dice the onion. Mince a few pieces to get 2 tablespoons (3 tablespoons for 4 servings). Cut the mozzarella in half; dice one half into 4 equal pieces (8 for 4 servings) and tear the remaining half into bite-size pieces.
2. In a large bowl, soak half the panko with 2 tablespoons water (3 tablespoons for 4 servings). Let sit until absorbed. Add ground beef, minced onion, half the Tuscan Heat Spice, ¾ teaspoon salt (1½ teaspoons for 4) and pepper. Mix until combined.
3. Lightly oil a baking sheet. Shape the beef mixture into 4 rounds (8 for 4 servings), each about 3 inches wide. Press a piece of diced mozzarella into the center of each round, then fold the meat around the cheese, sealing to form stuffed meatballs. Place on the prepared sheet. Bake on the middle rack until cooked through, 20-22 minutes. Remove from oven and turn the broiler to high (or heat oven to 500°F).
4. Once the water is boiling, add cavatappi and cook until al dente, 9-11 minutes. Drain and set aside; reserve the empty pot. Meanwhile, place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in ¼ teaspoon Tuscan Heat Spice (½ teaspoon for 4 servings), the remaining panko, a drizzle of olive oil, salt and pepper.
5. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the diced onion and cook, stirring, until softened, 4-6 minutes. Stir in the remaining Tuscan Heat Spice, crushed tomatoes, tomato paste, ½ cup water (¾ cup for 4 servings), 1 teaspoon sugar (2 teaspoons for 4) and salt. Bring to a simmer and cook until slightly thickened, 3-4 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4) until melted. Season with salt and pepper.
6. Pour the sauce into the reserved pasta pot. Add the cavatappi and stir to coat. If the pasta seems dry, add a splash of water. Gently stir in the meatballs. Transfer everything back to the ovenproof pan (if your pan isn’t ovenproof, transfer to a 9×13-inch baking dish). Top with the panko mixture and torn mozzarella. Broil on the top rack until the panko is golden and the cheese is melted, 2-4 minutes. Let cool slightly before serving.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or fusilli works well.

Can I make this ahead of time?

You can assemble the dish up to the broiling step, then refrigerate. Broil just before serving, adding a few extra minutes.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon each of dried oregano, basil and red pepper flakes, plus a pinch of garlic powder.