Baked Rigatoni with Meatballs
Recipe type: entrees
Serves: approximately 8 servings.
  • 2 pounds rigatoni
  • 2-3/4 cups marinara sauce
  • 36 Rosina Italian Style Meatballs
  • ¾ cup grated Romano cheese
  • 1 pound shredded mozzarella cheese
  1. Cook the pasta slightly short of al dente.
  2. Pour the sauce, Rosina Italian Style Meatballs, cooked pasta and Romano cheese into a lightly oiled, 5-quart rectangular baking or lasagna pan.
  3. Stir to combine thoroughly.
  4. Press mixture to flatten it out a bit, then sprinkle 1 pound of shredded mozzarella over the pasta.
  5. Bake in a preheated 400 F oven for about 30 minutes, or until the cheese begins to show light brown speckles.
  6. Let stand about 10 minutes before serving.
  7. CHEF'S NOTE: This dish can be prepped ahead and reheated to order.
Recipe by Pizza Today at