Meatball Rigatoni
Comforting baked rigatoni tossed with ricotta, marinara, Alfredo, and frozen meatballs for an easy family dinner.
Servings: 8 people
Ingredients
- 12 oz rigatoni pasta
- 1 cup ricotta
- 26 oz frozen meatballs about 1/2 lb per package indicated; use one 26-oz bag
- 1/4 cup grated Parmesan cheese
- 26 oz spaghetti sauce one 26-oz jar
- 15 oz Alfredo sauce one 15-oz jar
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a 9×13-inch baking dish with cooking spray.
- Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente, then drain.
- In a large mixing bowl, combine the drained rigatoni and 1 cup ricotta until evenly coated.
- Add the frozen meatballs and the 26-oz jar of spaghetti sauce to the pasta mixture and stir to combine.
- Pour the pasta and meatball mixture into the prepared 9×13-inch baking dish and sprinkle with 1/4 cup grated Parmesan.
- Spread the 15-oz jar of Alfredo sauce evenly over the top, then sprinkle with 2 cups shredded mozzarella cheese.
- Bake uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is starting to brown.
Equipment
- 6-quart saucepot
- Mixing Bowl
- 9x13 inch Baking Dish
- Rotary Cheese Grater
Notes
- This recipe uses frozen meatballs for convenience.
- You can substitute turkey or chicken meatballs if desired.
- Popular store-bought marinara options include Rao’s or Trader Joe’s roasted garlic marinara.
- Add vegetables like onions, bell peppers, mushrooms, spinach, diced tomatoes, or broccoli as a variation.
- Season with red pepper flakes, oregano, Italian seasoning, or fresh garlic to taste.