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Baked Rigatoni with Homemade Melt-In-Your-Mouth Meatballs

Teresa
  • 30 minutes
  • Serves 8

INGREDIENTS

16 oz

rigatoni pasta (uncooked)

24 oz

jar Classico Fire Roasted Tomato & Garlic spaghetti sauce

24 oz

jar Classico Spicy Tomato and Basil spaghetti sauce

24 oz

jar Prego Three cheese spaghetti sauce (or sauce of your choice)

2 cups

ricotta cheese

2

bags bags shredded Mozzarella cheese (divided use)

1/4 cup

Chopped fresh parsley (or 2 tbsp. dried parsley)

1

large egg (slightly beaten)

2 tsp

oregano (divided)

1 tsp

basil

1 tsp

fennel seed

1/2 tsp

garlic powder

1/4 tsp

pepper

1 cup

grated parmesan cheese (divided use)

Cooking spray

meatballs ((recipe below))

1

lbs. 93% lean beef (you can use a mixture of ground beef, pork and veal)

1

large egg (slightly beaten)

1/2 cup

parmesan cheese (grated)

1 cup

Italian style breadcrumbs

2 tsp

minced garlic from a jar (or about 5-6 large garlic cloves)

1 tsp

Lawry’s seasoned salt

1 tsp

fresh ground black pepper (or to taste)

1/3 cup

milk (can use up to 1/2 cup milk)

2 tsp

dried oregano

1 tsp

dried basil

1/4 cup

Chopped fresh parsley (or 2 tablespoons dried parsley)