Baked Rigatoni and Meatballs
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This easy baked rigatoni and meatballs is the ultimate cozy family dinner and easy solution on busy nights. We adore the tender pasta, juicy meatballs, and bubbling marinara sauce all tucked under a blanket of melted mozzarella and Parmesan. Round out dinner with a big salad and relax into the evening.
As much as I love making a fun meatball from scratch, I also harbor deep appreciation for the simple frozen meatball and the fast, easy, hearty dinners it can help me produce. This particular dish of baked rigatoni and miniature Italian-style meatballs in a souped-up marinara sauce is tailor-made for feeding a crowd, guaranteeing some leftovers, or just having plenty of cozy comfort food to go around for the whole family.
I also love that this recipe gives you options ranging from a lot to a little convenience. Need it in a hurry? Frozen meatballs and jarred marinara do the job in a tasty way. Leaning into your homemade era? Whip up your own meatballs and sauce. Yum!
Ingredient Notes
Variations
Make it your own without adding effort by swapping out the rigatoni for penne, ziti, or medium shells, or by using your favorite turkey or chicken meatballs for a leaner protein. Looking to add extra veggies? Add a few handfuls of sautéed diced carrots, peppers, or mushrooms, or fresh baby spinach.
How To Make Baked Rigatoni & Meatballs
This is an overview with step-by-step photos. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Warm the oven to 375°F, get out a deep 9×13-inch baking pan, and set a large pot of water over high heat to boil.
Start the meatballs. Combine the still-frozen meatballs, marinara, red wine, and seasonings in the baking dish. Give a stir and set in the oven right away, while waiting for the pasta water to boil.
Cook and add the pasta. Add a very generous pinch of salt to the bubbling water, cook the pasta just shy of al dente, then drain and stir into the meatball-sauce mixture.
Add cheese and bake. Sprinkle the mozzarella and Parmesan generously on top, then pop everything back into the oven for another 18-22 minutes. The sauce should be bubbling a bit around the edges, and the cheese fully melted into a smooth layer on top.
Garnish and serve! Let the dish rest for a minute or two, just so it’s not burn-your-mouth hot, then sprinkle with fresh herbs for color and more Parmesan or a pinch of red pepper flakes for a touch of heat. Dig in!
Serving Suggestions
- Add a simple green salad or steamed green beans.
- Prefer roasted veggies? Carrots or broccolini go well with this.
- Garlic knots on the side never hurt!
- Finish with fresh basil or parsley for extra color and a pop of fresh flavor.
Ready to make it?
Pull out a big casserole dish and set the table for a great family meal. Baked rigatoni ahead!
Baked Rigatoni and Meatballs
Ingredients
- 16 ounces frozen miniature meatballs
- 24 ounces marinara sauce about 3 cups
- ½ cup red wine can substitute with chicken broth or water
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- kosher salt and black pepper
- 12 ounces rigatoni
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- red pepper flakes and fresh parsley or basil optional garnish
Instructions
- Preheat oven to 375°F and set aside a 9×13-inch baking pan.
- Bring a large pot of water to a rapid boil.
- While the water comes to a boil, combine frozen meatballs, marinara sauce, red wine, basil, oregano, ½ teaspoon kosher salt, and 6-8 cracks of pepper in the baking pan. Stir well and place in the oven for 10 minutes.16 ounces frozen miniature meatballs, 24 ounces marinara sauce, ½ cup red wine, ¾ teaspoon dried basil, ¾ teaspoon dried oregano, kosher salt and black pepper
- When the water is bubbling rapidly, add a generous pinch of salt, followed by the rigatoni. Cook 1-2 minutes short of al dente, according to the package directions, then drain.12 ounces rigatoni
- Remove pan from the oven and add the drained rigatoni. Stir well so that all of the pasta is coated in sauce. Sprinkle mozzarella and Parmesan evenly over the top.¾ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese
- Return to the oven and bake for another 18-22 minutes, until the sauce is bubbling and the cheese is fully melted.
- Remove from the oven, let rest a minute or two, then sprinkle lightly with chopped parsley or basil. Add red pepper flakes and/or extra Parmesan if desired. Enjoy!red pepper flakes and fresh parsley or basil
Storage & Make-Ahead Tips
Assemble this fully up to 24 hours ahead, then cover and refrigerate until ready to bake. The bake time is roughly the same, because you will be missing the residual heat from the pasta, but the meatballs will be at least partially thawed from their time in the refrigerator.
Once baked, leftovers keep well for 3–4 days in the refrigerator. This dish also freezes beautifully before or after baking!
Related Recipes
If you enjoy this recipe, try my easy skillet baked ziti, baked ravioli with spinach, or creamy tomato meatball soup next. All comfort foods guaranteed to please on busy nights!
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