Baked Rigatoni and Meatballs
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.
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 9x13-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
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