Baked Rigatoni With Meatballs and Peppers Recipe

Name: Baked Rigatoni With Meatballs and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound rigatoni; 2 tablespoons extra-virigin olive oil, plus more for brushing; 4 cloves garlic, sliced; Pinch of red pepper flakes; 1 28 -ounce can plum tomatoes; 1 15 -ounce can plum tomatoes; 4 large sprigs basil; 3/4 pound pancetta, diced and browned; 1 cup meatballs, cooked and quartered; 1 cup sliced roasted red peppers; 1 cup chopped black or green pitted olives; 3 cups shredded mild provolone cheese; 1 cup freshly grated ricotta salata

Servings: persons

Kosher salt
1 pound rigatoni
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28 -ounce can plum tomatoes
1 15 -ounce can plum tomatoes
4 large sprigs basil
3/4 pound pancetta, diced and browned
1 cup meatballs, cooked and quartered
1 cup sliced roasted red peppers
1 cup chopped black or green pitted olives
3 cups shredded mild provolone cheese
1 cup freshly grated ricotta salata

1
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
2
Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.
3
Heat the olive oil in a large skillet over medium heat.
4
Add the garlic and red pepper flakes and cook until the garlic is golden.
5
Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet.
6
Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes.
7
Discard the basil; season the sauce with salt.
8
(Alternatively, heat 4 cups prepared tomato sauce.)
9
Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
10
Brush a 3-to-4-quart baking dish with olive oil.
11
Toss the cooked pasta with the sauce and half of each cheese.
12
Spread in the prepared baking dish.
13
Sprinkle the remaining cheese over the pasta.
14
Bake, uncovered, until browned, about 15 minutes.
15
Let rest 15 minutes before serving.
16
Photograph by Lisa Shin

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Kosher salt, 1 pound rigatoni, 2 tablespoons extra-virigin olive oil, plus more for brushing, 4 cloves garlic, sliced, and more.

Yes, Baked Rigatoni With Meatballs and Peppers 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.

Baked Rigatoni With Meatballs and Peppers

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