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
Scale
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
