Baked Rigatoni & Meatballs

Prep Time
Cook Time
Ready In

Recipe: #17808

March 08, 2015

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

Original is 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 by Step Method

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.


No special items needed.

14 Reviews


We really enjoyed the flavors of this rigatoni...although we found it a bit dry...which was surprising when you look at the main time I would add another can of chopped tomatoes...I'm not sure if it was the ground chicken...or just the need for more sauce that made it a bit dry...served it with a side salad and garlic bread...Made for your "Super Bowl"win 2024... thanks for sharing your recipe...


review by:
(16 Feb 2024)


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)

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