Meatball Rigatoni
A cozy, cheesy baked rigatoni casserole layered with marinara, ricotta, Alfredo, and frozen meatballs.
Equipment
- 6-quart saucepot
- Mixing Bowls
- 9x13 inch Baking Dish
- Rotary Cheese Grater
Ingredients
- 12 oz rigatoni pasta
- 1 cup ricotta
- 26 oz frozen meatballs about 1/2-oz each
- 1/4 cup grated Parmesan cheese
- 26 oz spaghetti sauce
- 15 oz Alfredo sauce
- 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.
- Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente; drain well.
- In a large mixing bowl, combine the drained pasta and ricotta until evenly coated.
- Add the frozen meatballs and the spaghetti sauce to the pasta-ricotta mixture and stir to combine.
- Transfer the mixture to the prepared baking dish and sprinkle the grated Parmesan evenly over the top.
- Spoon the Alfredo sauce over the casserole, then top with the shredded mozzarella cheese in an even layer.
- Bake uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is beginning to brown; remove and let stand a few minutes before serving.
Notes
- This recipe uses frozen meatballs for convenience.
- Ground beef meatballs are used, but turkey or chicken can be substituted.
- Rao’s or Trader Joe’s Roasted Garlic Marinara are recommended store-bought options.
- Optional add-ins include onions, bell peppers, diced tomatoes, mushrooms, baby spinach, or broccoli.
- Add herbs like oregano, Italian seasoning, or fresh garlic to taste.
- You can assemble ahead and refrigerate until ready to bake.