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

Before you start

Before starting, gather all ingredients and equipment. Bring a large pot of salted water to a boil for the pasta. Preheat the oven to broil with a rack positioned about 6 inches from the heat.

Grate the parmesan, shred the mozzarella, mince the garlic, and chop the basil. Have a large oven-safe skillet ready. Measure out the marinara sauce and set aside the pasta water. The meatballs can be rolled ahead of time and kept refrigerated for up to a day.

Instructions

Sear and Assemble

1. 1Make the Meatballs
   In a large bowl, combine the ground beef, breadcrumbs, grated parmesan, egg, minced garlic, oregano, salt, and black pepper. Mix gently with your hands until just combined. Roll the mixture into 1 1/2-inch meatballs (about 12 to 14).
   Look for The mixture holds together but is not overworked; meatballs are uniform in size.
   Tip Wet your hands slightly to keep the mixture from sticking while rolling.
2. 2Sear the Meatballs
   Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in a single layer and sear until browned on all sides, about 4 to 5 minutes total. Remove the meatballs to a plate; they will not be cooked through.
   Look for A deep brown crust forms on the meatballs; the centers remain pink.
   Tip Do not crowd the pan—sear in two batches if needed for even browning.

The meatballs are browned on all sides with a deep brown crust, but still pink in the center. The mixture is fragrant with garlic and oregano. The pasta is cooked and tossed with marinara, and the meatballs are nestled in. The skillet is ready for the cheese topping.

Cheese and Broil

3. 3Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until 2 minutes shy of al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
   Look for The pasta is tender but still has a firm bite at the center.
   Tip Slightly undercooking the pasta prevents it from becoming mushy during baking.
4. 4Combine and Assemble
   Return the drained rigatoni to the pot or a large bowl. Add the marinara sauce and reserved pasta water; stir to coat the pasta evenly. Gently fold in the seared meatballs. Transfer the mixture to a large oven-safe skillet or baking dish, spreading it into an even layer.
   Look for The sauce lightly coats the pasta; the meatballs are nestled throughout.
   Tip The pasta water helps the sauce cling to the rigatoni.
5. 5Top with Cheese
   Sprinkle the shredded mozzarella evenly over the top, followed by the grated parmesan. Make sure the cheese covers the entire surface for a golden, bubbly crust.
   Look for The cheese forms a thick, even blanket over the pasta and meatballs.
   Tip For extra browning, use a mix of low-moisture mozzarella and fresh mozzarella.

After broiling, the cheese is melted, bubbling, and blistered with golden spots. The edges of the skillet have caramelized sauce. The meatballs are cooked through, and the whole dish is piping hot. The basil is scattered on top for a fresh, aromatic finish.

Finishing and Serving

6. 6Broil Until Blistered
   Preheat the broiler to high. Place the skillet under the broiler, about 6 inches from the heat, and broil for 4 to 5 minutes until the cheese is melted, bubbling, and blistered in spots. Watch closely to prevent burning.
   Look for The cheese is molten, with deep golden-brown blisters across the surface.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese browns too quickly, move the skillet to a lower rack.
7. 7Rest and Garnish
   Remove the skillet from the oven and let it rest for 5 minutes. Scatter the fresh basil leaves over the top. Scoop onto plates, ensuring each serving gets a long cheese pull.
   Look for The cheese stretches in long strands as the rigatoni is lifted.
   Tip Letting it rest allows the sauce to settle and prevents burning your mouth.

Take a moment to check the color, texture and aroma before you move on to the next step. Take your time with each step, and the result will be worth every minute spent in the kitchen.

Common mistakes

Overmixing the meatball mixture can result in tough, dense meatballs. Mix just until the ingredients are combined. Skipping the searing step means the meatballs won't develop that rich brown crust, and they may not hold together as well.

Overcooking the pasta before baking leads to a mushy final dish—always undercook by 2 minutes. Broiling too long can burn the cheese, so watch closely and move the skillet to a lower rack if needed.

How to tell it’s done

The dish is done when the cheese is melted, bubbling, and blistered in spots, and the meatballs are cooked through to an internal temperature of 160°F (71°C).

To check, insert an instant-read thermometer into the center of a meatball; it should read at least 160°F (71°C).

The pasta should be tender but not mushy, and the sauce should be bubbling around the edges. Let the skillet rest for 5 minutes before serving to allow the cheese to set slightly and the flavors to meld.

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