🇮🇹 Italian Meatball and Rigatoni Bake
🍽️ Servings: 6–8
⏱️ Total Time: ~1 hour (less if using pre-made meatballs)
🔹 Ingredients:
For the Meatballs (or use frozen):
1 lb ground beef (or a mix of beef & pork)
1/4 cup grated Parmesan cheese
1/3 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp dried oregano or Italian seasoning
Salt & pepper to taste
For the Bake:
1 lb rigatoni pasta
3 cups marinara or pasta sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes (optional)
1 tbsp olive oil
Fresh basil or parsley, for garnish
🔹 Instructions:
1. Make the Meatballs (skip if using pre-made):
Preheat oven to 400°F (200°C).
In a large bowl, mix all meatball ingredients until just combined.
Roll into 1-inch balls and place on a baking sheet.
Bake for 15–20 minutes or until browned and cooked through.
2. Cook the Rigatoni:
Boil rigatoni in salted water until al dente (about 1–2 minutes less than package directions).
Drain and set aside.
3. Assemble the Bake:
Preheat oven to 375°F (190°C).
In a large bowl, toss cooked rigatoni with 2 1/2 cups marinara sauce and half the mozzarella.
Fold in the cooked meatballs.
Transfer everything into a greased 9x13-inch baking dish.
Top with remaining marinara, mozzarella, and Parmesan.
4. Bake:
Cover with foil and bake for 20 minutes.
Uncover and bake for another 10–15 minutes, until cheese is melted and bubbly.
Broil for 2–3 minutes at the end for a golden, crispy top (optional).
5. Serve:
Let it sit for 5 minutes before serving.
Garnish with fresh basil or parsley.
🔹 Tips & Variations:
Add ricotta in layers for a lasagna-style texture.
Use spicy Italian sausage for a flavor kick