Mozzarella-Stuffed Meatball Bake

🥘 Ingredients

• Tuscan Heat Spice
  2 tbsp
• butter
  3 tbsp
• cavatappi pasta
  12 oz
• crushed tomatoes
  27.52 oz
• fresh mozzarella
  8 oz
• ground beef
  20 oz
• olive oil
  4 tsp
• panko breadcrumbs
  1 c
• pepper
• salt
• sugar
  2 tsp
• tomato paste
  3 oz
• vegetable oil
  1 tsp
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large bowl
• baking sheet
• strainer
• small bowl
• large pan

1. 

   1

   Adjust rack to middle and top positions and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and dice yellow onion ; mince a few pieces until you have 2 TBSP (3 TBSP for 4 servings). Halve fresh mozzarella ; dice one half into four equal-sized pieces (eight pieces for 4); tear remaining half into bite-size pieces.

   yellow onion: 1 unit, fresh mozzarella: 8 oz
2. 

   2

   In a large bowl , soak half the panko breadcrumbs (you'll use the rest later) with 2 TBSP water (3 TBSP for 4 servings). Let sit until absorbed, then add ground beef , minced onion, half the Tuscan Heat Spice (you'll use the rest later), ¾ tsp salt (1½ tsp for 4), and pepper . Mix to combine.

   panko breadcrumbs: 1 c, ground beef: 20 oz, Tuscan Heat Spice: 2 tbsp, salt, pepper
3. 

   3

   Lightly oil a baking sheet with vegetable oil . Form beef mixture into four 3-inch-wide rounds (eight rounds for 4); divide diced mozzarella between the centers of each. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed meatballs. Place on prepared sheet. Bake on middle rack until cooked through, 20-22 minutes. Remove from oven; heat broiler to high or oven to 500 degrees.

   vegetable oil: 1 tsp
4. 

   4

   Once water is boiling, add cavatappi pasta to the pot. Cook until al dente, 9-11 minutes. Drain using a strainer and set aside. Reserve empty pot. Meanwhile, place 1 TBSP butter in a small bowl ; microwave until melted, about 30 seconds. Stir in ¼ tsp Tuscan Heat Spice (½ tsp for 4 servings; you'll use the rest later), remaining panko, a large drizzle of olive oil , salt, and pepper.

   cavatappi pasta: 12 oz, butter: 3 tbsp, olive oil: 4 tsp
5. 

   5

   Meanwhile, heat a large drizzle of olive oil in a large, preferably ovenproof, large pan over medium-high heat. Add diced onion; cook, stirring, until softened, 4-6 minutes. Stir in remaining Tuscan Heat Spice, crushed tomatoes , tomato paste , ½ cup water (¾ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and salt until combined. Bring to a simmer; cook until slightly thickened, 3-4 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.

   crushed tomatoes: 27.52 oz, tomato paste: 3 oz, sugar: 2 tsp
6. 

   6

   Carefully pour sauce into pot used for pasta; add cavatappi. If pasta seems dry, add a splash of water. Gently stir in meatballs to coat. Carefully transfer everything back into pan used for sauce. (TIP: If your pan isn't ovenproof, transfer mixture to a 9-by-13-inch baking dish.) Top mixture with panko and torn mozzarella. Broil or bake on top rack until panko is golden brown and cheese is melted, 2-4 minutes. Let cool slightly, then serve.