Baked Rigatoni With Meatballs Recipe

Name: Baked Rigatoni With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 3 cups mushrooms, sliced; 1 green bell pepper, chopped; 1 1/2 teaspoons dried basil; 1 1/2 teaspoons granulated sugar; 1 teaspoon dried oregano; 1 teaspoon salt; 3/4 teaspoon pepper; 1 (28 ounce) can tomatoes, chopped; 2 tablespoons tomato paste; 3 1/2 cups rigatoni pasta; 1 1/3 cups mozzarella cheese, shredded; 1/4 cup parmesan cheese, freshly grated; Meatballs; 1 egg; 1/3 cup onion, finely chopped; 1/4 cup dry breadcrumbs; 2 garlic cloves, minced; 3 tablespoons parmesan cheese, freshly grated; 1 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 lb lean ground turkey

Servings: persons

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mushrooms, sliced
1 green bell pepper, chopped
1 1/2 teaspoons dried basil
1 1/2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1 (28 ounce) can tomatoes, chopped
2 tablespoons tomato paste
3 1/2 cups rigatoni pasta
1 1/3 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, freshly grated
Meatballs
1 egg
1/3 cup onion, finely chopped
1/4 cup dry breadcrumbs
2 garlic cloves, minced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground turkey

1
Meatballs:
2
In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
3
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.
4
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.
5
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.
6
Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
7
Bake in 400u00b0F oven for about 20 minutes or until cheese is melted and top is golden.

1512

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 2 garlic cloves, minced, 3 cups mushrooms, sliced, and more.

Yes, Baked Rigatoni With Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rigatoni With Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions