One-Pan Baked Rigatoni with Garlic Meatballs and Mozzarella Tips, FAQ & printable recipe

Tips for success

For the juiciest meatballs, handle the meat as little as possible and avoid compacting them too tightly. A light touch keeps them tender. Use a cookie scoop to portion the mixture evenly for uniform size and even cooking.

If the meatballs stick to your hands, lightly moisten them with water. Searing them in a single layer ensures a good crust without steaming. If the skillet is crowded, cook them in two batches to get proper browning.

When simmering the pasta, resist the urge to stir too frequently, as this can break the meatballs. A gentle stir halfway through is enough. If you prefer a thicker sauce, remove the lid for the last few minutes of cooking to let excess liquid evaporate. For extra richness, stir in a knob of butter at the end. The dish is forgiving—if the pasta needs more time, add a little broth and continue simmering until tender.

Variations

• Spicy Sausage: Swap the ground beef for 1 lb of spicy Italian sausage (casings removed). Reduce the salt to 1/2 tsp, and add 1/2 tsp red pepper flakes with the garlic. Proceed with the recipe as written for a punch of heat.
• Veggie-Packed: Add 1 cup of chopped mushrooms or zucchini to the skillet after searing the meatballs, and sauté for 2–3 minutes before adding the sauce. This adds extra vegetables without altering the cooking times.
• Extra Cheesy: Stir 1/2 cup of ricotta cheese into the sauce just before adding the pasta. The ricotta adds creaminess and a mild, tangy flavor. Top with a few dollops of ricotta before broiling for a beautiful presentation.
• Herb-Infused: Add 1 tsp of dried basil and 1/2 tsp of dried thyme to the meatball mixture along with the oregano. Finish with a drizzle of balsamic glaze before serving for a sweet, tangy note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore saucy texture.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a covered skillet over medium-low heat until hot.

Reheat

Reheat in a covered skillet over medium-low heat with a splash of broth or water, stirring occasionally, until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so you may want to add a splash of broth or water when reheating to loosen it.

Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until heated through. The cheese will melt again, though it may not have the same crisp topping. For best results, reheat in a covered skillet over medium-low heat with a small amount of broth.

You can assemble the entire dish up to the point of broiling, then cover and refrigerate for up to 24 hours. When ready to bake, remove the skillet from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats.

Then broil as directed, adding a few extra minutes if needed to ensure the cheese is bubbling and the meatballs are heated through. This makes it a great option for a make-ahead weeknight dinner or for serving guests.

Serving ideas

Serve this one-pan rigatoni straight from the skillet for a rustic, family-style presentation. Scoop generous portions onto plates, making sure to get a good mix of pasta, meatballs, and melted cheese.

A sprinkle of fresh basil on top adds a pop of color and freshness. Pair it with a simple green salad and crusty bread to soak up any extra sauce. This dish is hearty enough to stand alone, but it also welcomes sides like sautéed spinach or roasted vegetables.

For a more elegant presentation, let the skillet cool for a few minutes, then use a spatula to lift out individual portions, being careful to maintain the cheese pull. Serve with extra parmesan on the side for those who want more. The dish pairs beautifully with a medium-bodied red wine, such as a Chianti or Sangiovese. Leftovers can be repurposed into a baked pasta casserole or stuffed into bell peppers for a fun twist.

Frequently asked questions

Recipe card

One-Pan Baked Rigatoni with Garlic Meatballs and Mozzarella

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 large egg
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• 1 cup chicken broth
• 12 oz uncooked rigatoni pasta
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh basil leaves

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, grated parmesan, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined; do not overwork. Form the mixture into mini meatballs, about 1 inch in diameter.
2. 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 4–5 minutes total. They do not need to be cooked through yet.
3. Pour the marinara sauce and chicken broth into the skillet with the meatballs. Stir to scrape up any browned bits from the bottom. Add the uncooked rigatoni and stir to coat the pasta in the sauce.
4. Bring the mixture to a simmer, then cover the skillet with a lid. Reduce the heat to medium and cook for 12 minutes, stirring once halfway through, until the rigatoni is al dente and has absorbed most of the liquid.
5. Preheat the broiler. Sprinkle the shredded mozzarella and grated parmesan evenly over the top of the pasta and meatballs.
6. Place the skillet under the broiler and cook for 4 minutes, until the cheese is melted, blistered, and golden brown in spots. Watch closely to prevent burning.
7. Remove the skillet from the oven and let it rest for a few minutes. Shower with fresh basil leaves, then scoop onto plates, making sure to get a long cheese pull.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

55 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.