1 hour 45 minutes
This Baked Rigatoni is full of shortcuts and is easy to customize to your taste.
Preheat oven to 400 degrees.
Spread half the pasta in a 9*13 dish. Arrange half of the meatballs and mozzarella over the pasta. Spoon half of the marinara sauceover mozarella and meatballs. Repeat.
Add 2 1/2 cups of water and cover tightly with foil.
Bake until pasta is tender and most of the liquid is absorbed about 1 hour.
Uncover and broil until golden.
Let stand for 5 minutes.
Garnish with basil and Parmesan cheese.
8 servings of meatballs (short cut #1 use already made meatballs, ground beef, pork, or chicken)
1 lb. uncooked rigatoni (short cut #2 dry pasta will bake in the marinara sauce)
1 lb. fresh mozzarella, cut into cubes
3 cups good quality marinara sauce
1/3 cup basil, torn into pieces
1/4 shredded Parmesan cheese