If you are craving a comfort food classic that brings cheesy, saucy, and hearty flavors all in one dish, then you are going to fall in love with this Meatball Rigatoni Casserole Recipe. It’s the perfect crowd-pleaser with tender rigatoni pasta, savory meatballs, a creamy ricotta layer, and the beautiful marriage of spaghetti and Alfredo sauces topped with golden, bubbling mozzarella. This casserole balances rich and familiar tastes with an effortless preparation that will quickly become a go-to weeknight winner.
Ingredients You’ll Need
These ingredients are all straightforward pantry and fridge staples that come together to create something magical. Each component plays a crucial role—from the pasta providing substance, to the ricotta adding creaminess, and the cheese layers delivering that irresistible golden crust.
- 12 oz rigatoni pasta: The ridged tubes hold sauce beautifully and provide a satisfying bite.
- 1 cup ricotta cheese: Adds a silky, mild creaminess to balance the tomato and Alfredo sauces.
- 1 (26-oz) bag ½-oz frozen meatballs: These pre-cooked meatballs save time and pack savory flavor.
- ¼ cup grated parmesan cheese: Brings a sharp, salty punch and helps with a golden topping.
- 1 (26-oz) jar spaghetti sauce: The classic tomato layer infuses Italian flavor and juiciness.
- 1 (15-oz) jar Alfredo sauce: Adds richness and a luscious creaminess that elevates the casserole.
- 2 cups shredded mozzarella cheese: Melts into gooey, bubbly bliss right on top for that perfect finish.
How to Make Meatball Rigatoni Casserole Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400ºF and giving a 9×13-inch baking pan a light spray of cooking oil. This step ensures your casserole won’t stick and will bake evenly with a beautiful crust.
Step 2: Cook the Pasta
Boil the rigatoni according to the package instructions until it’s al dente—tender but still firm to the bite. Drain the pasta well to avoid any excess water diluting the sauce layers.
Step 3: Combine Pasta, Ricotta, Meatballs, and Sauce
In a large bowl, stir together the cooked pasta and the smooth ricotta cheese. Add the frozen meatballs straight from the bag along with the spaghetti sauce. This is where all those familiar Italian flavors start marrying together beautifully. Pour this hearty mixture into your prepared baking pan, then sprinkle the grated parmesan cheese on top for a sharp, savory lift.
Step 4: Add Alfredo Sauce and Mozzarella
Generously pour the creamy Alfredo sauce over the pasta mixture. Then, blanket the entire casserole with shredded mozzarella cheese. This cheese layer will melt and bubble into a golden, gooey topping that everyone loves.
Step 5: Bake Until Bubbly and Golden
Bake the casserole uncovered for 25 to 30 minutes. You want to see bubbling sauce around the edges and the mozzarella beginning to turn golden brown. This finishing touch creates an irresistible aroma and texture that signals the dish is ready to enjoy.
How to Serve Meatball Rigatoni Casserole Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped parsley add a burst of color and a fresh herbal note that brightens the richness of the casserole. A light dusting of extra parmesan right before serving also enhances every bite with a bit more savory depth.
Side Dishes
This dish pairs wonderfully with crisp green salads—think mixed greens with a tangy vinaigrette or a Caesar salad—to cut through the richness. For some crunch, garlic bread or warm, buttery dinner rolls make a fantastic side that complements the creamy textures beautifully.
Creative Ways to Present
For a fun twist, serve individual portions in small, oven-safe ramekins for a personalized meal experience. Layer the ingredients in clear glass bakeware to showcase the beautiful layers of rigatoni, meatballs, and cheesy sauces. It’s just as delightful to serve as it is delicious to eat!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover meatball rigatoni casserole tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinner on busy nights.
Freezing
This Meatball Rigatoni Casserole Recipe freezes very well. Portion it out into airtight containers or wrap the entire dish liberally with plastic wrap and aluminum foil for best results. Frozen casserole can last up to 2 months without losing flavor or texture.
Reheating
To reheat, thaw frozen portions in the refrigerator overnight, then bake uncovered at 350ºF until warmed through and bubbly again, usually about 20-25 minutes. Alternatively, individual servings can be reheated in the microwave for a quick meal fix.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh meatballs work wonderfully and will give a slightly different texture and flavor. Just make sure they are cooked through before adding to the casserole to ensure even baking.
Is there a vegetarian version of this Meatball Rigatoni Casserole Recipe?
Yes! Substitute the meatballs with plant-based meat alternatives or roasted vegetables like mushrooms or zucchini for a delicious vegetarian twist that keeps the hearty feel intact.
Can I prepare this casserole ahead of time before baking?
You can assemble the casserole a few hours before baking and keep it refrigerated until you are ready to pop it in the oven, making it a great option for meal planning or entertaining.
What kind of rigatoni pasta works best?
Regular dried rigatoni works perfectly and is easy to find. Just be sure not to overcook it at the boiling stage since it will continue cooking in the oven.
Can I add extra vegetables to the casserole?
Definitely! Spinach, bell peppers, or finely chopped onions can be stirred into the sauce mixture for an extra nutrient boost without overpowering the classic flavors.
Final Thoughts
This Meatball Rigatoni Casserole Recipe is one of those dishes that feels like a warm hug on a plate—comforting, cheesy, and full of flavor. Whether you’re feeding a family, friends, or just treating yourself to something special, it’s easy to make and even easier to enjoy. Give it a try, and I promise it will become a beloved recipe in your collection that you’ll want to make again and again.
Print
Meatball Rigatoni Casserole Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This hearty Meatball Rigatoni casserole combines tender rigatoni pasta with creamy ricotta, savory frozen meatballs, rich spaghetti and Alfredo sauces, and two kinds of cheese for a deliciously cheesy baked pasta dish perfect for family dinners or gatherings.
Ingredients
Pasta and Cheese
- 12 oz rigatoni pasta
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Meat and Sauce
- ½-oz frozen meatballs (approx. 26 oz bag)
- 1 (26-oz) jar spaghetti sauce
- 1 (15-oz) jar Alfredo sauce
Instructions
- Preheat the oven: Set your oven to 400ºF and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook the pasta: Boil the rigatoni according to package directions until al dente. Drain well.
- Combine ingredients: In a large bowl, mix the cooked rigatoni with ricotta cheese. Add the frozen meatballs and pour in the spaghetti sauce. Stir gently to combine and then transfer the mixture into the prepared baking pan. Sprinkle the grated Parmesan evenly over the top.
- Add toppings: Pour the Alfredo sauce evenly over the pasta and meatball mixture. Then sprinkle the shredded mozzarella cheese on top.
- Bake: Place the pan in the oven uncovered and bake for 25-30 minutes until the sauce is bubbly and the cheese is starting to brown and become golden.
Notes
- Using frozen meatballs saves prep time and makes this dish quick and convenient.
- To add extra flavor, incorporate Italian seasoning or fresh basil when mixing the pasta and ricotta.
- You can substitute rigatoni with penne or ziti if preferred.
- This dish is best served hot and fresh out of the oven, paired with a simple green salad.
- Leftovers refrigerate well and also reheat nicely in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
