Baked Rigatoni and Meatballs

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Baked Rigatoni and Meatballs is the ultimate comfort food—tender pasta, hearty meatballs, and rich marinara sauce, all baked together under a blanket of gooey, melted cheese. This dish brings all the flavors of classic Italian cuisine into one warm, satisfying meal that’s perfect for family dinners or meal prepping ahead of time.

I first made this when I wanted something hearty yet simple to throw together. The combination of al dente rigatoni, homemade (or store-bought) meatballs, and layers of cheese created a dish that was both cozy and absolutely delicious. As it baked, the bubbling sauce and golden-brown cheese filled the kitchen with an irresistible aroma!

What’s great about Baked Rigatoni and Meatballs is how easy it is to customize. Use spicy sausage meatballs for a kick, add spinach for extra greens, or mix in ricotta for even more creaminess. Whether served fresh out of the oven or reheated the next day, this dish is always a winner!

Perfect for:

• Family dinners
• Meal prep
• Potlucks and gatherings
• Comfort food cravings
• Pasta lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Baked Rigatoni and Meatballs will become a favorite in your home:

• Rich and Flavorful Sauce: The marinara sauce is slow-simmered for depth and richness.
• Juicy, Tender Meatballs: The homemade meatballs are perfectly seasoned and melt in your mouth.
• Cheesy Goodness: Mozzarella and Parmesan create the ultimate gooey, golden topping.
• Make-Ahead Friendly: You can assemble it in advance and bake when needed.
• Perfect for Freezing: This dish freezes beautifully for easy future meals.
• Customizable: Use different meats or cheeses to suit your taste.
• Great for Feeding a Crowd: A filling, shareable meal ideal for gatherings.
• One-Dish Meal: A complete meal with protein, carbs, and dairy in one dish.
• Pasta with a Crispy, Cheesy Top: Baking creates irresistible crispy edges and melted cheese perfection.
• Classic Italian Comfort Food: It’s a dish that never goes out of style.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 25 minutes
• Cooking Time: 50 minutes
• Servings: 6 servings
• Calories per serving: Approximately 650-700 calories
• Key Nutrients: Protein: 35g, Carbs: 65g, Fat: 30g

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and turkey)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• ¼ cup milk
• 1 tablespoon olive oil (for frying)

the Sauce:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional, to balance acidity)

For the Pasta Bake:

• 1 lb rigatoni pasta
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped (for garnish)

Ingredient Highlights

• Ground Beef: Provides rich, savory flavor to the meatballs.
• Breadcrumbs and Parmesan: Keep the meatballs moist and tender.
• Crushed Tomatoes: Create a hearty, flavorful marinara sauce.
• Mozzarella Cheese: Melts beautifully for a gooey, cheesy finish.
• Rigatoni Pasta: Holds sauce well and maintains texture after baking.

Step-by-Step Instructions

Prepare the Meatballs:

1. Mix Ingredients: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, pepper, parsley, and milk. Mix until just combined.
2. Form Meatballs: Roll the mixture into 1-inch meatballs and place them on a plate.
3. Cook Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked). Remove from pan and set aside.

Make the Sauce:

4. Sauté Aromatics: In the same skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes.
5. Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
6. Simmer Sauce: Pour in crushed tomatoes, tomato sauce, basil, oregano, salt, pepper, and red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.
7. Add Meatballs: Return the browned meatballs to the sauce and let them simmer for 10 minutes.

Cook the Pasta:

8. Boil Pasta: Cook rigatoni in salted boiling water until al dente. Drain and set aside.

Assemble the Casserole:

9. Layer Pasta and Sauce: In a large baking dish, spread half of the cooked pasta. Spoon half of the meatball marinara sauce over it.
10. Add Cheese: Sprinkle half of the mozzarella and Parmesan cheese over the first layer.
11. Repeat Layers: Add the remaining pasta, followed by the rest of the sauce, and top with the remaining cheese.
12. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 10 minutes until the cheese is golden and bubbly.

Serve:

13. Garnish and Enjoy: Let the baked rigatoni cool for a few minutes before garnishing with fresh basil. Serve warm.

How to Serve

Here are 9 ways to serve Baked Rigatoni and Meatballs:

• With Garlic Bread: A classic side for scooping up sauce.
• With a Side Salad: A fresh green salad balances the richness.
• As a Party Dish: Serve as a main course at gatherings.
• With Roasted Vegetables: Serve alongside roasted zucchini or eggplant.
• With a Side of Ricotta: A dollop of ricotta adds creaminess.
• As Leftovers: Tastes even better the next day!
• With a Spicy Kick: Add chili flakes for extra heat.
• As a Freezer Meal: Portion and freeze for future dinners.
• With Parmesan on Top: Extra cheese is always a good idea!

Additional Tips

• Use High-Quality Tomatoes: A good brand of canned tomatoes enhances the sauce.
• Don’t Overwork the Meatballs: Overmixing can make them tough.
• Grate Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly.
• Cook Pasta Al Dente: It continues cooking in the oven.
• Make It Ahead: Assemble the dish and refrigerate before baking.

Recipe Variations

• Spicy Arrabbiata Style: Add more red pepper flakes for heat.
• Turkey Meatballs: Use ground turkey for a leaner version.
• Extra Cheesy: Mix ricotta into the pasta for added creaminess.
• Vegetarian Version: Use plant-based meatballs or sautéed mushrooms.
• Gluten-Free: Swap rigatoni for gluten-free pasta.
• Pesto Twist: Drizzle pesto over the finished dish.
• Creamy Option: Add a splash of heavy cream to the sauce.
• Low-Carb Alternative: Replace pasta with zucchini noodles.

Special Equipment

• Large pot – For boiling the rigatoni.
• Colander – To drain the pasta.
• Mixing bowls – For preparing the meatball mixture and sauce.
• Baking dish (9×13-inch) – To bake the rigatoni and meatballs.
• Large skillet – For browning the meatballs.
• Tongs – To turn and remove meatballs while cooking.
• Wooden spoon – For stirring the sauce and pasta.
• Cheese grater – To freshly grate Parmesan or mozzarella.
• Oven mitts – For safely handling the hot baking dish.
• Aluminum foil – To cover the dish while baking to prevent excessive browning.

FAQ Section

1. Can I make this dish ahead of time?
   Yes! Assemble the baked rigatoni and meatballs, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before baking.
2. Can I use a different type of pasta?
   Absolutely! While rigatoni holds the sauce well, you can substitute penne, ziti, or even shells. Just adjust the cooking time as needed.
3. Do I have to cook the pasta before baking?
   Yes, but only partially. Cook the rigatoni until just al dente since it will continue to cook in the oven while absorbing the sauce.
4. Can I use store-bought meatballs?
   Of course! While homemade meatballs add extra flavor, high-quality frozen or pre-cooked meatballs work just fine. Simply thaw and heat them before mixing with the sauce.
5. How do I prevent the pasta from drying out?
   Make sure to use enough sauce, cover the dish with foil for the first half of baking, and avoid overcooking. Adding a little reserved pasta water can also help keep it moist.
6. What’s the best cheese for this dish?
   A combination of mozzarella, ricotta, and Parmesan adds the perfect creamy and melty texture.
7. Can I make this dish vegetarian?
   Yes! Simply omit the meatballs and use plant-based alternatives or extra vegetables like mushrooms, zucchini, or spinach.
8. How do I store and reheat leftovers?
   Store leftovers in an airtight container in the fridge for up to 4 days.
9. Can I freeze baked rigatoni and meatballs?
   Yes! Freeze the assembled (unbaked) dish for up to 3 months. thaw in the fridge overnight and bake as directed, adding a few extra minutes if needed.
10. What side dishes pair well with this?
    A simple green salad, garlic bread, or roasted vegetables complement the rich flavors of baked rigatoni and meatballs perfectly.

Conclusion

Baked Rigatoni and Meatballs is a hearty, comforting dish that combines tender pasta, juicy meatballs, and a rich, flavorful marinara sauce—all baked to perfection under a layer of gooey, melted cheese. Every bite is packed with classic Italian flavors, making this a family favorite for weeknight dinners or special occasions.

Customize it with your favorite cheese blend, add extra veggies, or spice it up with red pepper flakes for a little heat. Serve with garlic bread and a fresh salad for a complete, satisfying meal!

I can’t wait to see how your Baked Rigatoni and Meatballs turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this recipe your own!