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Rigatoni and Meatball Gratin

Rigatoni and Meatball Gratin

Nutrition Facts
  • cal. (kcal) 506
  • Serving size: 8
  • Prep: 15 mins
  • Cook: 14 mins
  • Bake: 45 mins at 350°F
  • Serving Size: 8 servings
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Ingredients

  • 1 pound rigatoni
  • 1 1/4 cups diced sweet peppers
  • 45 meatballs
  • 1 jar (28 oz) marinara sauce
  • 1 cup shredded cheddar- Jack cheese (such as Sargento, from an 8 oz pkg)
  • 1 pkg (15 oz) fat-free or part-skim ricotta cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Heat oven to 350 degrees .
  2. Add rigatoni to boiling water and cook al dente, as per package directions, about 14 minutes. Add peppers during last 2 minutes. Drain and return to pot.
  3. Stir in meatballs, marinara sauce and shredded cheese. Transfer to a greased 2 1/2-quart baking dish. Top with spoonfuls of ricotta.
  4. Carefully cover with foil and bake at 350 degrees for 25 minutes. Uncover and continue to bake for an additional 20 minutes or until bubbly. Stir gently before serving.

Nutrition Information for Rigatoni and Meatball Gratin

PER SERVING: 506 cal., 18 g total fat (6 g sat. fat), 95 mg chol., 713 mg sodium, 54 g carb. (4 g fiber), 31 g pro.

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