Mamal’s Baked Rigatoni and Meatballs
- Feb 2
- 2 min read
Updated: 3 days ago
A true Sunday supper, baked and bubbling
This is how Mamal turned a pot of sauce and a tray of meatballs into a full Sunday dinner. Rigatoni, tender meatballs, rich tomato sauce, and slices of provolone—all baked together until the house smelled like supper was ready.
Ingredients: This dish is assembled using prepared meatballs and sauce.
• Cooked rigatoni pasta (Mamal’s choice)
• Mamal’s Old-School Meatballs, cooked
• Mamal’s Slow-Simmer Pork Rib Tomato Sauce
• 8–10 slices provolone cheese
Tools from the Kitchen:
Large pot for boiling water
9x13 Casserole, or your favorite large casserole dish
Prepare:
1. Preheat oven to 350°F.
2. Cook rigatoni pasta according to package directions. Drain.
3. Add cooked rigatoni to a casserole dish.
4. Spoon tomato sauce over the pasta and stir gently to coat.
5. Nestle cooked meatballs throughout the rigatoni, spacing evenly.
6. Spoon additional sauce over the meatballs and pasta.
7. Lay provolone slices evenly across the top.
8. Bake for 30 minutes, or until the cheese is fully melted and bubbling.
Let rest for a few minutes before serving. Serve hot with extra sauce on the side. Best enjoyed at the table, not rushed.
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Notes from the Kitchen:
Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently, covered, until warmed through.
Storage & Reheating Instructions
Refrigerator Storage
• Allow baked rigatoni and meatballs to cool completely.
• Cover tightly or transfer to an airtight container.
• Store in the refrigerator for up to 4 days.
Reheating from the Refrigerator
• Oven (best method):
• Preheat oven to 325°F.
• Cover dish loosely with foil.
• Heat for 20–25 minutes, or until warmed through.
• Microwave (individual portions):
• Reheat in 1–2 minute intervals, stirring gently if possible, until hot.
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Freezer Storage
• Let dish cool completely.
• Wrap tightly in foil or transfer to a freezer-safe container.
• Freeze for up to 3 months.
Freezer Tip:
Freeze in individual portions for easy reheating.
Reheating from Frozen
• Thaw overnight in the refrigerator if possible.
• Reheat covered at 325°F for 30–40 minutes, or until heated through.
• If reheating directly from frozen, add 10–15 minutes and keep covered to prevent drying.
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