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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 52g
Carbs37% · 101g
Fat44% · 53g
6g
Fiber
1930mg
Sodium
4.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
85th pctl
More protein than 85% of 1,474 meals
Protein density
4.7g /100cal
Leaner than 49% of meals
vs Beef average
20% heavier
This1110
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Rigatoni Pasta
Marinara Sauce
Panko Breadcrumbs
Ground Beef
Mozzarella Cheese
Parmesan Cheese
Tuscan Heat Spice
Butter
Black Pepper
Salt
Sugar
Cooking Oil
How to make it
1
Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil.
In a small bowl, reserve half the mozzarella (you’ll use the rest in the next step).
In a large bowl, soak half the panko (you’ll use the rest later) with 2 TBSP water (3 TBSP for 4 servings); let sit until absorbed.
2
To bowl with panko mixture, add beef*, half the Tuscan Heat Spice (you’ll use more later), and ¾ tsp salt (1½ tsp for 4 servings); combine and season with pepper.
Form into four 3-inch-wide rounds (eight rounds for 4); divide remaining mozzarella between the centers of each. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed meatballs.
3
Lightly oil a baking sheet. Spread meatballs out across sheet.
Bake on middle rack until cooked through, 20-22 minutes. (It’s OK if some cheese oozes out!) Remove sheet from oven.
Heat broiler to high.
4
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water, then drain and set aside.
While pasta cooks, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in remaining panko and ¼ tsp Tuscan Heat Spice (½ tsp for 4); season with salt and pepper. (You’ll use the rest of the Tuscan Heat Spice in the next step.)
5
Once meatballs and pasta are done, heat a large, preferably ovenproof, pan over medium-high heat. Stir in marinara, remaining Tuscan Heat Spice, ½ cup reserved pasta cooking water (¾ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). Bring to a simmer and cook until slightly thickened, 3-4 minutes.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.
6
Stir drained rigatoni and meatballs into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. (TIP: If your pan isn’t ovenproof, transfer mixture to a 9-by-13-inch baking dish.) Top pasta with Parmesan, reserved mozzarella, and panko mixture.
Broil until panko is golden brown and cheese melts, 1-2 minutes. TIP: Watch carefully to avoid burning.
Let cool slightly, then serve.
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Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil.
In a small bowl, reserve half the mozzarella (you’ll use the rest in the next step).
In a large bowl, soak half the panko (you’ll use the rest later) with 2 TBSP water (3 TBSP for 4 servings); let sit until absorbed.
2
Step 2
To bowl with panko mixture, add beef*, half the Tuscan Heat Spice (you’ll use more later), and ¾ tsp salt (1½ tsp for 4 servings); combine and season with pepper.
Form into four 3-inch-wide rounds (eight rounds for 4); divide remaining mozzarella between the centers of each. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed meatballs.
3
Step 3
Lightly oil a baking sheet. Spread meatballs out across sheet.
Bake on middle rack until cooked through, 20-22 minutes. (It’s OK if some cheese oozes out!) Remove sheet from oven.
Heat broiler to high.
4
Step 4
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water, then drain and set aside.
While pasta cooks, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in remaining panko and ¼ tsp Tuscan Heat Spice (½ tsp for 4); season with salt and pepper. (You’ll use the rest of the Tuscan Heat Spice in the next step.)
5
Step 5
Once meatballs and pasta are done, heat a large, preferably ovenproof, pan over medium-high heat. Stir in marinara, remaining Tuscan Heat Spice, ½ cup reserved pasta cooking water (¾ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). Bring to a simmer and cook until slightly thickened, 3-4 minutes.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.
6
Step 6
Stir drained rigatoni and meatballs into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. (TIP: If your pan isn’t ovenproof, transfer mixture to a 9-by-13-inch baking dish.) Top pasta with Parmesan, reserved mozzarella, and panko mixture.
Broil until panko is golden brown and cheese melts, 1-2 minutes. TIP: Watch carefully to avoid burning.
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Stuffed-Meatball Rigatoni Bake (HelloFresh's Stuffed Meatball Rigatoni Bake: 1110 calories, 52g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 1110 calories with 52 g of protein, representing about 56 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1110Calories
52gProtein
101gCarbs
53gFat
6gFiber
1930mgSodium
Daily calorie contribution56% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Stuffed-Meatball Rigatoni Bake?
Stuffed-Meatball Rigatoni Bake contains 1110 calories and 52 g of protein per serving, portioned as HelloFresh's Stuffed Meatball Rigatoni Bake: 1110 calories, 52g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Stuffed-Meatball Rigatoni Bake?
Stuffed-Meatball Rigatoni Bake is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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