Community recipe
Baked Beef Meatballs with Roasted Pepper Marinara and Rigatoni
Tender Parmesan beef meatballs bake on a lined sheet pan, then finish in a silky roasted-red-pepper marinara with rigatoni. It is a comforting, family-friendly pasta dinner with a bright, gently smoky twist.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lb ground beef
- 1 egg, lightly beaten
- 0.5 cup panko breadcrumb
- 0.33 cup parmesan cheese, finely grated
- 2 garlic cloves, minced
- 2 tbsp parsley, finely chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 12 oz rigatoni
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flake
- 12 oz roasted red peppers, drained and finely chopped
- 24 oz marinara sauce
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 0.25 cup parmesan cheese, finely grated
- 2 tbsp basil, thinly sliced
Make it
Instructions
- 01
Heat the oven and prepare the pan
Position a rack in the center of the oven and heat it to 425°F. Line a rimmed baking sheet completely with parchment paper, pressing it flat into the corners. Set out a large mixing bowl, a large pot, a large skillet, a colander, and a meat thermometer. | Why: Lining the pan before shaping prevents sticking and makes the browned meatballs easy to lift off.
- 02
Mix and season the meatball base
In the mixing bowl, combine 1 lb ground beef, 1 each egg, 1/2 cup panko breadcrumbs, 1/3 cup Parmesan cheese, 2 each garlic cloves, 2 tbsp parsley, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Use clean hands or a fork to mix just until no dry crumbs remain; stop as soon as the mixture looks evenly combined. Do not compact it. | Why: A light mix keeps the cooked meatballs tender rather than dense.
- 03
Shape and bake the meatballs
With lightly damp hands, portion the mixture into 16 equal rounds, about 2 tablespoons each, and place them 1 inch apart on the parchment-lined baking sheet prepared earlier. Bake until browned in spots and the centers reach 160°F on the thermometer, 14–16 minutes. Let them stand on the sheet for 5 minutes. | Why: Spacing promotes browning, while the brief rest lets the juices settle before saucing.
- 04
Boil the rigatoni
While the rounds bake, fill the large pot with water and bring it to a vigorous boil over high heat. Add 12 oz rigatoni and 1 tbsp kosher salt. Stir for the first 30 seconds, then cook until just shy of tender, 9–11 minutes or according to the package timing. Reserve 1 cup of the cooking water, then drain in the colander; do not rinse. | Why: Slightly undercooking the pasta lets it finish absorbing the sauce without becoming soft.
- 05
Build the roasted pepper marinara
Set the skillet over medium heat. Add 1 tbsp olive oil, 1 each shallot, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes; cook, stirring often, until softened and fragrant, 3–4 minutes. Stir in 12 oz roasted red peppers, 24 oz marinara sauce, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Simmer, stirring occasionally, until lightly thickened, 5 minutes. | Why: Softening the aromatics first builds a savory base, and the peppers add sweetness and body to the sauce.
- 06
Toss, finish, and serve
Add the drained pasta and baked rounds to the simmering sauce. Toss gently over medium-low heat until glossy and heated through, 2–3 minutes, loosening with splashes of the reserved cooking water if needed. Taste and adjust the seasoning if needed. Divide among four warm shallow bowls and finish with 1/4 cup Parmesan cheese and 2 tbsp basil. Serve immediately. | Why: Finishing everything together coats each piece evenly and turns the starchy water into a clingy, restaurant-style sauce.
