Baked Rigatoni with Meatballs
Indulge in the ultimate comfort food with this hearty and flavorful Baked Rigatoni with Meatballs! Perfectly seared meatballs made with a savory blend of ground beef, pork, Parmesan, and fresh herbs nestle into al dente rigatoni, all enveloped in a rich marinara sauce and topped with layers of gooey, melted mozzarella. This baked pasta dish delivers the perfect harmony of textures and flavors, crowned with golden, bubbly cheese and optional fresh basil for a touch of brightness. Ideal for family dinners or feeding a crowd, this dish is easy to prepare and bakes to perfection in under an hour. Serve this cozy casserole straight from the oven for a meal that’s both satisfying and irresistibly delicious! Keywords: baked rigatoni with meatballs, cheesy baked pasta, easy casserole recipe, comfort food, family dinner recipe.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 lb Rigatoni pasta
- 4 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, 1/4 cup grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix well until fully combined.
Roll the mixture into 1-inch meatballs and place them on a plate or baking sheet.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear them on all sides until browned, about 2-3 minutes per side. They do not need to be fully cooked. Transfer the browned meatballs to a plate.
Cook the rigatoni pasta in a large pot of salted boiling water until just shy of al dente according to the package instructions. Drain and set aside.
In a large bowl, combine the cooked rigatoni, marinara sauce, and seared meatballs. Mix gently to coat evenly.
Spread half of the rigatoni and meatball mixture into a 9x13-inch baking dish. Sprinkle 1 cup of shredded mozzarella and 1/4 cup grated Parmesan over the top.
Add the remaining rigatoni and meatball mixture on top, then sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove from the oven and let the baked rigatoni rest for 5 minutes. Garnish with chopped fresh basil if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 5856 mg | 255% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 28.2 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 905 mg | 70% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
