Baked Meatball Rigatoni
This Baked Meatball Rigatoni is the ultimate comfort casserole with juicy meatballs, tender rigatoni, rich marinara, and melted mozzarella cheese.
Equipment
- Large Mixing Bowl
- Large Pot
- Skillet or frying pan
- Baking Dish (9x13 inch recommended)
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Aluminum foil (optional)
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces rigatoni pasta
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, dried oregano, egg, salt, and pepper. Mix gently but thoroughly without overmixing.
- Shape the mixture into small, bite-sized meatballs (about 1 to 1.5 inches). Heat a skillet over medium heat with a little oil and brown the meatballs on all sides.
- Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, about 1-2 minutes less than package instructions. Drain and set aside.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Add cooked rigatoni, then scatter browned meatballs on top. Pour remaining marinara sauce over everything.
- Sprinkle shredded mozzarella cheese evenly over the top. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown.
- Remove from oven and let sit for a few minutes before serving. Garnish with extra parsley or Parmesan if desired.
Notes
- Brown the meatballs first to seal in juices and improve flavor.
- Cook the pasta slightly less than package instructions to avoid overcooking when baked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze assembled dish before baking for easy make-ahead meals.
- Customize by swapping ground beef for turkey or chicken, or adding veggies to the sauce.