Baked Rigatoni with Meatballs

11 review, 4.7 star(s). 82% would make again

Ready in 2 hours ; part of Father's Day collection

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."


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.

Verified by stevemur
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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 5m ago

Pretty good, will modify next time I make though
LarisaS 1y 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 2y ago

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

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

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

Deejay09 2y 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 3y ago

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

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