Meatball Pasta Bake
User Reviews
5
Meatball Pasta Bake
Description
This Meatball Pasta Bake features rigatoni cooked al dente combined with marinara sauce and seasoned ricotta cheese. Layering the pasta mixture with Italian-style meatballs, Parmesan, and mozzarella creates a casserole rich in flavor and texture. Baking covered keeps the dish moist and ensures the cheese melts properly, while finishing uncovered allows cheese to brown pleasingly.
The presence of Italian seasoning in the ricotta and the use of multiple cheeses builds complexity, balancing the savory meatballs and tomato sauce. This combination yields a hearty and creamy pasta dish with bubbly melted cheese on top.
Adaptations include mixing in thawed, drained spinach to boost vegetables, or omitting meatballs for a vegetarian option with extra vegetables sautéed to tenderness. Using homemade meatballs can replace store-bought, reducing bake time slightly due to freshness. This layered bake suits family meals, offering leftovers that maintain flavor after reheating.
When altering ingredients, adjusting cooking times and layering evenly helps maintain texture and ensures all components are heated thoroughly.
Ingredients
- 16 oz rigatoni pasta
- 1 tbsp Italian seasoning
- 4 cups marinara sauce
- 12 oz meatballs Italian style
- 1/2 cup Parmesan Cheese grated
- 1 cup ricotta cheese
- 4 oz mozzarella cheese
Instructions
- Preheat oven to 350˚F.
- Cook pasta per package direction to al dente.
- Combine the ricotta cheese and Italian seasoning.
- Spread about 1 cup of the sauce in the bottom of a large casserole dish. Dollop half of the ricotta on the bottom of the dish, lay half the meatballs, and sprinkle half of the parmesan cheese.
- Mix the pasta with two cups of sauce. Pour the pasta mixture into the casserole dish. Top with the remaining ricotta cheese, meatballs, parmesan cheese, and mozzarella cheese.
- Bake covered for 45-55 minutes, or until the cheese is melted and the casserole is heated throughout.Optional- Remove the cover for the last 10 minutes to let the cheese brown around the edges.
Notes
- Adding thawed and drained frozen spinach to the pasta and sauce mixture increases vegetable content without altering baking method.
- Omitting meatballs creates a vegetarian pasta bake; reduce bake time by 10-15 minutes and sauté preferred vegetables like mushrooms, zucchini, or bell peppers beforehand for best results.
- Replacing frozen meatballs with homemade Italian turkey meatballs shortens baking time by 10-15 minutes and enhances freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 63mg | 21% |
| Sodium | 880mg | 37% |
| Potassium | 713mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 831IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 248mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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