HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStuffed Meatball Rigatoni Bake
Stuffed-Meatball Rigatoni Bake

Stuffed-Meatball Rigatoni Bake

with a Parmesan & Panko Crust

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Sure, you’ve heard of a cheese-stuffed burger, but a cheese-stuffed meatball?! Now that’s next-level culinary innovation. Tuscan-spiced ground beef is wrapped around shredded mozzarella, then baked. While the meatballs are in the oven, you’ll be boiling rigatoni and whipping up a marinara sauce any nonna would be proud of. Everything gets tossed together, then sprinkled with buttery panko, Parmesan and more mozz. A trip under the broiler transforms the topping into crunchy, melty perfection. “Now that’s a cheesy meatball!”


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Mozzarella Cheese


6 ounce

Rigatoni Pasta


½ cup

Panko Breadcrumbs


10 ounce

Ground Beef

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1110 kcal
Fat53 g
Saturated Fat23 g
Carbohydrate106 g
Sugar18 g
Dietary Fiber6 g
Protein52 g
Cholesterol160 mg
Sodium2050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pot
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust racks to middle and top positions and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. • Reserve half the mozzarella in a small bowl (you’ll use the rest in the next step). • In a large bowl, soak half the panko (you’ll use the rest later) with 2 TBSP water (3 TBSP for 4 servings); let sit until absorbed.


• Add beef*, half the Tuscan Heat Spice (you’ll use more later), ¾ tsp salt (1½ tsp for 4), and pepper to bowl with panade. • Form into four 3-inch-wide rounds (eight rounds for 4); divide remaining mozzarella between the centers of each. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed meatballs.


• Lightly oil a baking sheet. Spread meatballs out across entire sheet. • Bake on middle rack until cooked through, 20-22 minutes. (It’s OK if some cheese oozes out!) Remove sheet from oven. • Heat broiler to high.


• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain and set aside. • While pasta cooks, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in remaining panko, ¼ tsp Tuscan Heat Spice (½ tsp for 4), salt, and pepper. (You’ll use the rest of the Tuscan Heat Spice in the next step.)


• Once meatballs and pasta are done, heat a large, preferably ovenproof, pan over medium-high heat. Stir in marinara, remaining Tuscan Heat Spice, ½ cup reserved pasta cooking water (¾ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Season generously with salt and pepper.


• Stir drained rigatoni and meatballs into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. (TIP: If your pan isn’t ovenproof, transfer mixture now to a 9-by-13-inch baking dish.) Top pasta with Parmesan, reserved mozzarella, and panko mixture. • Broil until panko is golden brown and cheese has melted, 1-2 minutes. TIP: Watch carefully to avoid burning. • Let cool slightly, then serve.