Baked Rigatoni Recipe
Rigatoni, sliced meatballs, ricotta, parmesan & mozzarella cheeses in a creamy tomato sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the tomato sauce and Italian seasoning. Season with salt and black pepper to taste. Let simmer for 5-7 minutes.
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked rigatoni, sliced meatballs, ricotta cheese, half of the mozzarella cheese, and half of the parmesan cheese. Pour the tomato sauce over the pasta mixture and stir until well combined.
- 4
Assemble the Dish
Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased 9x13 inch baking dish. Top with the remaining mozzarella and parmesan cheeses.
- 5
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- 6
Serve
Let the baked rigatoni cool for a few minutes before serving. Enjoy!
