Meatball Rigatoni Alfredo – AMAZING! So simple to make and tastes great. Can make ahead and freeze for later. Meatballs, rigatoni, ricotta, spaghetti sauce, Alfredo sauce, parmesan, and mozzarella cheese. The creamy Alfredo sauce puts this dish over the top! All you need is a side salad and some crust garlic bread to complete this easy weeknight meal.
Preheat oven to 400ºF. Lightly spray a 9×13-inch pan with cooking spray.
Cook pasta according to package directions. Drain.
In a large bowl, combine cooked pasta and ricotta. Add frozen meatballs and spaghetti sauce. Pour into prepared pan. Sprinkle with parmesan cheese.
Top pasta mixture with Alfredo sauce. Top with shredded mozzarella cheese.
Bake uncovered for 25-30 minutes, until bubbly and cheese is starting to brown.
Notes:
I used frozen meatballs in this recipe. You can make your own if you so desire. I wanted this to be a super quick and easy recipe, so I used frozen meatballs.
I use ground beef meatballs. Can substitute turkey or chicken meatballs.
Our favorite store-bought marinara sauce is Rao’s. I also love Trader Joe’s Roasted Garlic Marinara (green label), Carbone, and La Famiglia DelGrosso.
Variations/Additions:
onions
bell peppers
diced tomatoes
mushrooms
baby spinach
broccoli
Add your favorite herbs and seasonings to the casserole.
red pepper flakes
oregano
Italian seasoning
fresh garlic cloves
Can I make Meatball Rigatoni in advance? Yes! You can assemble the casserole ahead of time and store covered in the refrigerator until ready to bake.
Can I freeze Meatball Rigatoni? Yes! Assemble the casserole and cover the pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
When ready to bake, thaw and bake as directed.
Store leftovers in an airtight container in the refrigerator.