Cheese Stuffed-Meatball Rigatoni Bake with Pesto Toasts

COOK TIME - 30-40min
2 SERVINGS

This family-friendly meal will have everyone on the table happy. Perfectly seasoned meatballs are stuffed with shredded mozzarella, tossed in our zesty homemade marinara sauce, then sprinkled with buttery panko, parmesan & more mozza, served with savoury pesto toasts. 

Nutrition PER SERVING
Calories 980 kcal
Fat 53.0 g
Protein 52.0 g
Carbohydrate 96.0 g
Sodium 780 mg

fresh ingredients

IN THE KIT

  • 12 oz
    ground beef
  • 8 oz
    shredded mozzarella cheese
  • 6 oz
    rigatoni pasta
  • 10 oz
    marinara sauce
  • 4 oz
    parmesan cheese
  • 6 oz
    seasoned panko
  • 1 oz
    garlic butter
  • 1 slice
    Tuscan bread
  • 1 oz
    pesto
  • 1 oz
    basil
  • 1 pcs
    egg
  • 2 oz
    Italian seasoning
  • 1 oz
    chopped garlic

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Baking sheet

Large skillet

Small skillet or pot 

Large pot 

Strainer

Tongs

Large bowl

Small bowl 

Oven proof dish

cook along

INSTRUCTIONS

Prep 

Adjust racks to middle & top positions & preheat oven to 400º F;

Bring a large pot of salted water to a boil;

Remove leaves from stems & roughly chop basil;

Cut bread in half if necessary. Spread with pesto on one side of each toast;

Break egg into small bowl & whisk together until smooth.

1Form Meatballs

Bring water to a boil. Add beef, Italian seasoning, egg, pinch of salt, pepper & mix together. Make 8 little patties. Divide mozzarella between the centers of each pattie. Gently fold meat around cheese, shaping & sealing to create cheese-stuffed meatballs.

2Bake 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.

3Cook Pasta

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 & set aside.

4Toast Panko

While pasta cooks, melt butter in a small skillet over medium heat. Add panko & toast, moving around in pan, until golden. 

5Simmer Sauce

Heat a drizzle of olive oil in large skillet. Add garlic & cook for 30 seconds. Add marinara sauce & reserved past water, salt & pepper, simmer & cook until slightly thickened, 3-4 minutes. 

6Assemble & Bake

Stir drained rigatoni & meatballs into pan with sauce. Transfer mixture to baking dish. Top pasta with parmesan & parmesan mixture. Broil until panko is golden brown & cheese has melted, 1-2 minutes. Let cool slightly. 

7Make Toasts & Serve

Turn oven to bake, add toasts directly on the rack pesto side up. Toast, watching carefully to not burn. 

Divide pasta bake & toasts, sprinkle with basil. Enjoy!