Baked Rigatoni and Meatballs Baked Rigatoni and Meatballs

Baked Rigatoni 150 Image by: Baked Rigatoni 150 Author: Canadian Living

The meatballs take a little time to prepare, but they boost this pasta dish to a deliciously flavourful meal.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2007




Meatballs: In large bowl, combine egg, bread crumbs, onion, garlic, Parmesan, oregano, salt and pepper; mix in pork. Shape by 1 tbsp (15 mL) into balls. Bake on greased rimmed baking sheet in 400°F (200°C) oven for 15 minutes or until digital instant-read thermometer inserted into several registers 160°F (81°C).

Meanwhile, in Dutch oven, heat oil over medium-high heat; saut?nion, garlic, carrot, celery, mushrooms, red pepper, basil, oregano, salt and pepper until vegetables are softened, about 10 minutes. Push to side of pan.

Add tomatoes and tomato paste, coarsely mashing tomatoes and stirring to combine. Bring to boil; reduce heat and simmer for 20 minutes.

Add meatballs and balsamic vinegar; simmer until thickened, 5 minutes.

Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to sauce; toss to coat. Transfer to greased 12-cup (3 L) oval baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)

Sprinkle with provolone and Parmesan cheeses. Bake in 375°F (190°C) oven for about 30 minutes or until bubbly.

Nutritional facts Per each of 10 servings: about

  • Sodium 842 mg
  • Protein 24 g
  • Calories 418.0
  • Total fat 18 g
  • Cholesterol 69 mg
  • Saturated fat 8 g
  • Total carbohydrate 40 g


  • Iron 31.0
  • Folate 45.0
  • Calcium 31.0
  • Vitamin A 27.0
  • Vitamin C 73.0
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Baked Rigatoni and Meatballs