Baked Rigatoni with Meatballs

Ready in 2 hours
11 review(s) averaging 4.7. 82% would make again

In Father's Day collection

Top-ranked recipe named "Baked Rigatoni with Meatballs"

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If you love meatballs & pasta...

"Made this tonight and while it was very good, it takes far longer than 1 hour and 20 min. It was 2 hours in total. Also the green pepper was a bit overpowering. I would make again but would either use jarred sauce or precooked meatballs."


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2 tablespoon olive oil
1 onion; chopped
2 garlic cloves; minced
3 cup mushrooms; sliced
1 medium green bell pepper; chopped
1 1/2 teaspoon basil; dried
1 1/2 teaspoon granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
28 ounce tomatoes; chopped
2 tablespoon tomato paste
3 1/2 cup rigatoni
1 1/3 cup mozzarella cheese; shredded
1/4 cup parmesan cheese; freshly grated
1 egg
1/3 cup onions; finely chopped
1/4 cup dry breadcrumbs
2 garlic cloves; minced
3 tablespoon parmesan cheese; freshly grated
1 teaspoon oregano; dried
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef; (originally lean ground turkey)

Original recipe makes 4 Servings




In bowl, beat egg lightly; mix in onion, crumbs, garlic, parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.

In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate.

Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.

Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.

Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.

Bake in 400F oven for about 20 minutes or until cheese is melted and top is golden.


I usually omit the mushrooms and substitute 1 chopped red bell pepper, and use inexpensive ground beef. Using a 13x9 Pyrex casserole also works.


Added on Award Medal
Verified by stevemur



Calories Per Serving: 948 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really good! Mixed together some ricotta, egg, parsely, S+P and a little nutmeg and layered it in. Tasted like deconstructed lagsana! Will definitely make again!
Kris8637 3 months ago

Pretty good, will modify next time I make though
LarisaS 1 year ago

This is such a delicious recipe! Everyone guests included sang its praises. The meatballs were simply WONDERFUL, so juicy and tender I would use them in other dishes too. A+ for flavor!
MauraSpeckt 2 years ago

Very, very tasty , the whole family loved it, will definitely make it again.
Malamute6170 2 years ago

Made this tonight and while it was very good, it takes far longer than 1 hour and 20 min. It was 2 hours in total. Also the green pepper was a bit overpowering. I would make again but would either use jarred sauce or precooked meatballs.
kimallisonsnow 2 years ago

We used up leftover meatballs and sauce from meatball subs. Very good dish!
wolfmama 2 years ago

Tried this recipe for the first time tonight. Loved it. Especially the meatballs. My husband loved it too.
momeara 2 years ago

Deejay09 2 years ago

Really easy and good! I went with ground turkey to make it healthier and we were all pleased. Would and will make again!
JRowler 3 years ago

Using store bought meatballs with all other ingredients except I used fresh slated Parmesan cheese....still good!
lalalicious27 3 years ago

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