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Baked Rigatoni

1 hour 45 minutes

8 servings

This Baked Rigatoni is full of shortcuts and is easy to customize to your taste.

 Baked Rigatoni


  • 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

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