Baked Rigatoni & Meatballs

Prep Time
Cook Time
Ready In

"Good recipe from Canadian Living magazine (Jan 1996). Sometimes I cheat and use frozen meatballs to save time."

Original recipe yields 4 servings


  • Serving Size: 1 (807 g)
  • Calories 824.4
  • Total Fat - 42.2 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 255 mg
  • Sodium - 3264.2 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 7.2 g
  • Sugars - 17.6 g
  • Protein - 67.7 g
  • Calcium - 639.8 mg
  • Iron - 6.2 mg
  • Vitamin C - 62.7 mg
  • Thiamin - 0.3 mg

Step 1

Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey.

Step 2

Shape heaping tablespoonfuls into balls.

Step 3

In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate.

Step 4

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.

Step 5

Stir in tomatoes and tomato paste; bring to boil.

Step 6

Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.

Step 7

Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm.

Step 8

Drain and return to pot; add tomato sauce, stirring to coat rigatoni.

Step 9

Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole.

Step 10

Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.

Step 11

Bake in 400F oven for about 20 minutes or until cheese is melted and top is golden.

Tips & Variations

No special items needed.



We really enjoyed this quick and easy pasta dish. I made the meatballs ahead, to save time when ready to cook. I used the beef option for the meatballs (I got 22 meatballs), and cooked them in garlic infused olive oil. Also, I used 2 (14-1/2 oz.) cans of petite diced tomatoes instead of a 28 oz. can. I baked this in a 13" x 9" glass dish @ 375º F for 30 minutes...delicious!

review by:
(1 Dec 2021)


Great pasta during the cooler months. We enjoyed this several times so far. It's a keeper!

(31 Mar 2021)


This made a great dinner for us last night. We used low fat beef. We baked ours a little too long so the top was overdone but it was delicious over all.

review by:
(21 Oct 2020)


Other than doing a little chopping and slicing this was pretty easy and quick. This is so good! After I served it there was silence at the table. They were too busy shoveling it down, until I asked if anyone wanted seconds!

review by:
(26 Aug 2020)


I loved this dish I also used beef for the meatballs and would recommend it anytime. Thanks for sharing!

review by:
(18 Jun 2020)


Loved this stuff! Seasonings were perfect for us. Full of flavor! I used beef instead of turkey for the meatballs. Perfect texture and tender too. A delicious meal all the way around!

review by:
(7 Nov 2019)