One-Pan Baked Rigatoni with Garlic Meatballs Step-by-step instructions

Before you start

Before you begin, gather all your ingredients to ensure a smooth cooking process. Mince the garlic and grate the parmesan cheese. Ensure your large oven-safe skillet is clean and within reach. Preheat your broiler to high when you are nearing the end of the simmering phase.

Having the ingredients pre-measured and ready will allow you to focus on the searing and simmering steps without interruption, ensuring your meatballs stay juicy and your pasta reaches the perfect al dente texture.

Instructions

Searing the Meatballs

1. 1Prepare and sear the meatballs
   In a large mixing bowl, combine the ground beef, breadcrumbs, grated parmesan, egg, garlic, oregano, salt, and pepper. Shape the mixture into small, uniform meatballs. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear them until they are browned on all sides, ensuring they reach an internal temperature of 160°F (71°C) to be fully cooked.
   Look for The meatballs should have a golden-brown crust on all sides.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the meatballs small to ensure they cook through evenly while searing.

The meatballs should be browned and crusty on the outside, having developed a deep mahogany color from the high heat. The kitchen should smell aromatic with the scent of garlic, oregano, and seared beef. Ensure the meatballs are seared thoroughly before adding any liquid, as this step provides the foundation of flavor for the entire sauce. The skillet will be hot, so handle with care when moving to the next phase of the recipe.

Simmering the Pasta

2. 2Simmer sauce and pasta
   Pour the marinara sauce and chicken broth into the skillet with the meatballs. Add the uncooked rigatoni pasta, ensuring it is submerged in the liquid. Cover the skillet with a lid and simmer over medium heat for 12 minutes, or until the pasta is tender and has absorbed most of the liquid.
   Look for The pasta should be al dente and the sauce thickened.
   Tip Stir the pasta halfway through the simmering time to prevent sticking.

The sauce will have thickened slightly as the starch from the rigatoni is released into the broth and marinara. The pasta should be tender and have absorbed the savory notes of the meatballs and herbs.

You will notice the liquid level has reduced significantly, leaving a rich, clinging sauce that coats the rigatoni perfectly. If the sauce appears too dry, add a small amount of extra broth to ensure the pasta remains moist and flavorful.

Broiling the Cheese

3. 3Broil with cheese
   Preheat your broiler to high. Remove the lid from the skillet and sprinkle the shredded mozzarella and additional parmesan evenly over the top. Place the skillet under the broiler for approximately 4 minutes, or until the cheese is melted, bubbling, and slightly blistered. Remove from the oven, garnish with fresh basil leaves, and allow to rest for 5 minutes before serving.
   Look for The cheese should be golden and bubbling with a slightly charred top.
   Tip Watch the broiler closely to prevent the cheese from burning.

The mozzarella should be fully melted, with some areas showing golden-brown blisters from the intense broiler heat. The entire surface will look appetizing and cohesive, with the cheese stretching beautifully when you scoop a portion. The fresh basil garnish will look vibrant against the melted cheese, adding a pop of color and a fresh aroma. The dish is now ready to rest for a few minutes before it is scooped onto plates for serving.

Common mistakes

A common mistake is overcrowding the skillet while searing the meatballs, which leads to steaming rather than browning. Ensure there is enough space between them for proper heat circulation. Another error is not checking the pasta texture; if it remains too hard, add a little more broth and continue simmering.

Finally, failing to monitor the broiler can result in burnt cheese. Keep the skillet on the correct rack position to ensure the heat is distributed evenly across the surface for a consistent, beautiful finish.

How to tell it’s done

The dish is done when the rigatoni is tender but firm to the bite and the cheese on top is fully melted, bubbling, and golden-brown. The meatballs must reach an internal temperature of 160°F (71°C) to ensure they are safe and cooked through.

Because the dish is cooked under a broiler, keep a close eye on the cheese to ensure it blisters to your preference without burning. Always allow the skillet to rest for a few minutes before serving to let the sauce settle.

• Ground meat: 160°F (71°C) in the thickest part