Baked Rigatoni & Meatballs
Hearty baked rigatoni loaded with homemade turkey meatballs in a chunky mushroom and tomato sauce, topped with bubbly mozzarella and Parmesan. Comfort food that feeds the whole family.
YIELD
4 servingsPREP
70 minCOOK
20 minREADY
90 minThis is the kind of baked pasta that makes everyone fight over the corner pieces where the cheese gets extra crispy.
Homemade turkey meatballs get browned and simmered in a robust sauce packed with mushrooms, green pepper, onion, and garlic before being tossed with al dente rigatoni.
Everything goes into a baking dish, gets blanketed with shredded mozzarella and grated Parmesan, and bakes until golden and bubbling.
It’s a one-dish dinner that fills the house with the kind of smell that brings people to the kitchen before you even call them.
Pro Tips
- Use lean ground turkey for lighter meatballs, but ground chicken or beef work just as well if that’s what you have on hand.
- Cook the rigatoni a minute or two short of the package directions since it finishes cooking in the oven and you don’t want mushy pasta.
- Part-skim mozzarella melts beautifully and keeps the dish from getting greasy under the broiler.
- Let the casserole rest for 5 minutes after it comes out of the oven so the sauce thickens and the slices hold together on the plate.
Variations
- Swap rigatoni for penne or ziti.
- Add a handful of fresh spinach or kale to the sauce for extra greens.
- Use Italian sausage instead of turkey meatballs for a richer, more robust flavor.
Ingredients
Directions
Meatballs: 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 to 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 tablespoons 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 11×7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
Bake in 400℉ (200℃) 200C oven for about 20 minutes or until cheese is melted and top is golden.
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