Rigatoni and Meatball Gratin
- cal. (kcal) 506
- Serving size: 8
- Prep: 15 mins
- Cook: 14 mins
- Bake: 45 mins at 350°F
- Serving Size: 8 servings
diced sweet peppers
jar (28 oz)
shredded cheddar- Jack cheese (such as Sargento, from an 8 oz pkg)
pkg (15 oz)
fat-free or part-skim ricotta cheese
- Bring a large pot of lightly salted water to a boil. Heat oven to 350 degrees .
- 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.
- Stir in meatballs, marinara sauce and shredded cheese. Transfer to a greased 2 1/2-quart baking dish. Top with spoonfuls of ricotta.
- 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.