Back Pocket Baked Meatballs and Pasta • Kroll's Korner

Ingredients

• 12 oz. ground beef
• 1/3 cup Italian breadcrumbs
• 2 Tbsp. white onion, finely chopped
• 1 large egg
• 1 Tbsp. ketchup
• 1 Tbsp. Dijon mustard
• 2 cloves garlic, minced
• 1 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• 1 tsp. salt
• 1/2 tsp. oregano
• 12 oz. rigatoni, uncooked (about 4 cups dry pasta)
• 28 oz. store-bought marinara sauce (We love Rao's)
• 8 oz. fresh mozzarella cheese, torn or cut into small cubes
• 2 cups water
• salt and black pepper to taste
• fresh basil and Parmigiano reggiano for garnish