Mozzarella-Stuffed Ricotta Meatballs with Marinara and Cavatappi
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine pasta, pepper and onion mix, ¼ tsp. salt, and ¼ tsp. pepper in provided tray. Top evenly with marinara.
Make the Meatballs
In a mixing bowl, combine ricotta, mozzarella, and a pinch of salt and pepper.
Combine ground beef, mayonnaise, panko, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Form into six evenly-sized meatballs.
Flatten meatballs and place 1 tsp. ricotta-mozzarella mixture in center. Fold meat around cheese and seal shut.
Place stuffed meatballs on pasta.
Finish the Dish
Bake uncovered in hot oven until meatballs reaches a minimum internal temperature of 160 degrees, 30-40 minutes.
Carefully remove tray from oven. Garnish with Parmesan and red pepper flakes (to taste). Bon appétit!
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