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Homemade Meatball Rigatoni photo

Meatball Rigatoni

A comforting baked rigatoni casserole layered with ricotta, marinara, Alfredo, frozen meatballs, and melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup ricotta cheese
  • 26 oz frozen meatballs about 1 (26-oz) bag
  • 1/4 cup grated Parmesan cheese
  • 26 oz spaghetti sauce 1 jar
  • 15 oz Alfredo sauce 1 jar
  • 2 cups shredded mozzarella cheese

Equipment

  • 6-quart saucepot
  • Mixing Bowls
  • 9x13 inch Baking Dish
  • Rotary Cheese Grater

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly spray a 9x13-inch baking dish with cooking spray.
  2. Cook the rigatoni in a large pot of boiling salted water according to package directions until al dente; drain well.
  3. In a large mixing bowl, combine the cooked rigatoni and ricotta until evenly mixed.
  4. Add the frozen meatballs and the spaghetti sauce to the pasta-ricotta mixture and stir to coat everything evenly.
  5. Transfer the mixture to the prepared baking dish and sprinkle the grated Parmesan evenly over the top.
  6. Pour the Alfredo sauce over the casserole, spreading gently, then top with the shredded mozzarella.
  7. Bake uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is starting to brown; remove and let rest a few minutes before serving.

Notes

  • This recipe uses frozen meatballs for convenience.
  • You can substitute turkey or chicken meatballs if desired.
  • Double homemade meatball recipe if making your own to ensure quantity.
  • Preferred store-bought marinara options include Rao’s and Trader Joe’s Roasted Garlic Marinara.
  • Add-ins like onions, bell peppers, mushrooms, spinach, or broccoli can be stirred in before baking.
  • Season to taste with oregano, Italian seasoning, red pepper flakes, or fresh garlic.