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Rigatoni Meatball Bake
By Rian Handler
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 - 6
Prep Time:
15 mins
Total Time:
40 mins
Attention meatball lovers: This bake is a legit feast.
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Ingredients
- kosher salt
- 1 lb. rigatoni
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1 large egg
- 1/3 cup bread crumbs
- 2 Tbsp. chopped fresh parsley, plus more for garnish
- Freshly ground black pepper
- canola oil
- 1 24-oz. jar RAGÚ Chunky Tomato, Garlic & Onion Sauce
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
Directions
- Step 1Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni according to package directions until al dente. Drain and set aside.
- Step 2Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs and parsley. Season generously with salt and pepper, then mix with a spatula until just combined. Using your hands, form into 28 evenly sized balls.
- Step 3In a large skillet over medium-high heat, heat 1/8” oil. Cook meatballs in two batches until no pink remains, 5 to 6 minutes per batch, then transfer to a paper towel-lined plate to drain.
- Step 4To a 9"-x-13" baking dish, add pasta, meatballs, RAGÚ Chunky Tomato, Garlic & Onion Sauce, half of the mozzarella and Parmesan, and toss to coat. Top with remaining cheese, then bake until golden and bubbly, 9 to 11 minutes. Garnish with more parsley.
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