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mozzarella stuffed meatballs with rigatoni pasta

Mozzarella Stuffed Meatballs with Rigatoni Pasta

Italian herb flavoured meatballs stuffed with mozzarella baked in a quick and simple Tuscan Herb marinara sauce. A perfect Italian match with a buttery garlic rigatoni pasta and then garnished with a chiffonade of basil and shaved Parmesan cheese.

What You'll Need

Amount Ingredients
1 lb Lean Ground Beef
1 Large Egg
1 Tbsp Cold Water
1/8 cup Custom Culinary® Tuscan Herb Seasoning
1/2 cup Custom Culinary® Italian Style Breadcrumbs
160 g Mozzarella, Cubed into 10g Pieces (Approx. 1/2" Each)
1 jar (650ml) Plain Tomato Sauce
1 Tbsp Custom Culinary® Tuscan Herb Seasoning
1 cup Rigatoni Pasta
1 Tbsp Salt
1/8 cup Custom Culinary® Buttery Garlic Flavour Glaze
1/8 cup Basil, Chiffonade & 1/4 cup Shaved Parmesan


  1. Preheat oven to 425°F (218°C). In a mixing bowl add ground beef, egg, Custom Culinary® Tuscan Herb Seasoning, Custom Culinary® Italian Style Breadcrumbs and mix well until blended. Add the cold water to ground beef mixture and continue mixing.
  2. Take approximately 1/4 cup of beef and gently flatten it until it covers your entire palm and is about 1/8” thick. Place a cube of mozzarella in the center and gently fold the sides of the meat over towards the center. With your hands, gently roll each meatball, making sure there are no holes.
  3. Place meatballs onto a baking tray, add the Tuscan marinara sauce and cook in the oven for approximately 25 minutes (or until internal temperatures reaches 165°F (74°C).
Tuscan Marinara Sauce
  • Add the Tuscan herb seasoning and mix well.
Rigatoni Pasta
  • Place the hot rigatoni pasta onto the warm plate. Add the meatballs over the pasta, topping the meatballs off with more Tuscan marinara sauce. Sprinkle chiffonade of basil over the meatballs. Shave Parmesan over the basil and meatballs.

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