Stuffed Meatball Rigatoni Bake with Parmesan & Panko Crust

Tuscan-spiced ground beef is wrapped around shredded mozzarella and then baked. While they’re in the oven, you’ll be boiling rigatoni & making a marinara sauce. Everything is tossed together, then topped with buttery panko, Parmesan & more mozz. A trip under the broiler transforms the topping into crunchy, melty perfection.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring lg. pot of salted water to boil. Once water is boiling, add rigatoni to pot. Cook (9-11 min.), stirring occasionally, until al dente. Reserve 1C pasta water when draining.

Step 2

In lg. bowl, soak half of panko with 2T water or milk; let sit until absorbed. Add beef, half Tuscan Heat Spice (you’ll use more later), ¾t salt, & pepper to the bowl with panko.

Step 3

Gently form four 3” meatballs, each around one piece of string cheese, sealing to create cheese-stuffed meatballs. Spray with oil; cook (10-15 min.) in Air Frier. When done, place in bottom of 8” x 8” baking pan.

Step 4

Stir remaining panko, ¼ tsp Tuscan Heat Spice, salt, & pepper into 1T melted butter. Set to side.

Step 5

Once meatballs & pasta are done, heat lg. pan over med. heat. Stir in marinara, remaining Tuscan Heat Spice, ½C pasta water, 1t sugar, & salt; bring to simmer & cook (3-4 min.) until slightly thickened. Remove from heat; stir in 1T butter & season generously with salt & pepper.

Step 6

Stir drained rigatoni into pan with sauce. Stir in more pasta water (a splash at a time) until pasta is thoroughly coated in sauce. Pour mixture on top of baking dish. Top with shredded cheeses & panko mixture.

Step 7

Broil (1-2 min.) until panko is golden brown & cheese has melted. (Watch carefully to avoid burning.)

Step 8

Let cool slightly; serve.

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