Stuffed-Meatball Rigatoni Bake
with a Parmesan & Panko Crust
Stuffed-Meatball Rigatoni Bake
Hearty rigatoni bake with juicy meatballs and a crisp Parmesan-panko topping for a cozy, oven-baked pasta dinner.
Ingredients
For 2 servings
- 10 ounce Ground Beef
- 14 ounce Marinara Cup
- ½ cup Mozzarella Cheese
- ½ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 6 ounce Rigatoni Pasta
- 1 tablespoon Tuscan Heat Spice
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1160
Protein51g
Carbs103g
Fat59g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, use gluten-free pasta and swap the panko for a gluten-free crumb topping. For dairy-free needs, choose plant-based mozzarella and parmesan alternatives, or skip the cheese topping and add extra seasoning for flavor.
What to serve with it
Serve with a crisp green salad or roasted broccoli to balance the rich, cheesy pasta. Garlic bread and a simple tomato-cucumber side also work well if you want a fuller, more comforting meal.
