One-Pan Baked Rigatoni with Garlic Meatballs and Mozzarella

This one-pan baked rigatoni with garlic meatballs and bubbling mozzarella is the ultimate cozy Italian dinner. Juicy mini meatballs, tender rigatoni, and a golden, blistered cheese topping come together in a single skillet.

Perfect for busy weeknights or a comforting weekend meal, every bite delivers rich tomato flavor and a glorious cheese pull. The entire dish cooks in one pan, from searing the meatballs to simmering the pasta and broiling the cheese, so cleanup is a breeze.

There are dinners that feel like a warm hug, and this one-pan baked rigatoni is exactly that. The recipe starts with seasoned mini meatballs seared until deeply browned, then simmers right in the same skillet with marinara, broth, and uncooked rigatoni. As the pasta cooks, it absorbs the savory liquid, becoming perfectly al dente.

A generous blanket of mozzarella and parmesan is broiled until bubbling and golden, creating a crusty, cheesy top. Finished with fresh basil, this dish delivers all the comfort of a baked pasta with the ease of a skillet meal. It's a complete dinner that looks and tastes like you spent hours in the kitchen.

Ingredients

Why this recipe works

Cooking the rigatoni directly in the sauce and broth means the pasta absorbs all the flavors from the meatballs and tomatoes as it simmers. This one-pot method eliminates the need to boil pasta separately, saving time and washing up.

The starches released from the pasta naturally thicken the sauce, creating a silky, clinging coating that you just don't get from boiling pasta in water. Plus, the meatballs brown in the same skillet, leaving behind flavorful browned bits that enrich the sauce.

Broiling the cheese at the end gives the dish a bubbly, blistered crust that contrasts beautifully with the tender pasta and juicy meatballs. The high heat melts the mozzarella quickly, creating those irresistible cheese pulls. Using a mix of mozzarella and parmesan adds both gooey texture and sharp, salty flavor. This technique ensures the cheese is perfectly melted and golden in just a few minutes, without overcooking the pasta or drying out the meatballs.

Notes and substitutions

For the best texture, use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that can affect melting. The meatballs are seasoned with garlic, oregano, and parmesan, but feel free to adjust the herbs to your taste. Ground beef with a moderate fat content, like 80/20, will yield juicier meatballs. If using leaner beef, consider adding a tablespoon of olive oil to the meat mixture to keep them moist.

The recipe calls for uncooked rigatoni, which cooks right in the sauce. Be sure to use a large enough skillet—12 inches is ideal—so the pasta is mostly submerged in the liquid. If the sauce reduces too quickly, add a splash of broth or water.

The skillet must be oven-safe for the broiling step; if not, transfer the mixture to a baking dish before topping with cheese. This dish is versatile—swap the rigatoni for penne or ziti, or use ground turkey or Italian sausage in place of beef.

• ground beef: Ground turkey or Italian sausage (if using sausage, skip the salt and reduce to 1/2 tsp).
• chicken broth: Vegetable broth or water for a lighter flavor.
• rigatoni: Penne, ziti, or any short tube pasta works well.
• marinara sauce: Crushed tomatoes with Italian seasoning added to taste.

Equipment

• Large oven-safe skillet (12-inch)
• Mixing bowl
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Oven mitts