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
A note about serious food allergies
What Is there to say about a rigatoni meatball bake that hasn't been said? It's comfort food, but you already know that. It's tasty and filling, but that's obvious. It's got two gorgeous cheeses, nutty Parmesan and gooey mozzarella… but why even go into that. We know you like it, you know that we know that you like it… there's just the ordering and the cooking now. Get to it!
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
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, make meatballs.
Make the Meatballs
Stem and mince oregano.
Combine ground beef, half the garlic (reserve remaining for garlic bread), oregano, Parmesan, panko, and a pinch of salt and pepper in a mixing bowl.
Form mixture into eight meatballs, about the size of ping-pong balls.
Sear the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs to hot pan and stir often until browned all over, 3-5 minutes.
Finish the Meatballs
Add marinara and reserved pasta cooking water to pan. Bring to a boil.
Cook until meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.
Stir in pasta.
Finish the Dish
Transfer meatballs and pasta to prepared casserole dish. Top with mozzarella and place on prepared baking sheet to catch any drips.
Halve French roll, if necessary. Place on empty space on baking sheet and drizzle with 1 tsp. olive oil and top with remaining garlic.
Bake in hot oven until cheese is melted and roll is lightly browned, 5-7 minutes.
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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