Baked Rigatoni and Meatballs

Baked Rigatoni and Meatballs in white pan on stove

Photo by Johnny Miller

Makes 6



  1. 1 of 2 Heat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook 14 min. Drain. Meanwhile, cut the chicken meatballs into quarters.
  2. 2 of 2 Return rigatoni to pot; add meatballs, vodka sauce, salt and parsley. Pour half into a 3 qt baking dish. Top with spoonfuls of ricotta. Add remaining rigatoni mixture and sprinkle with Asiago. Bake 30 min, until golden and bubbly.
Nutrition Information for Baked Rigatoni and Meatballs
Servings Per Recipe: 6
Per Serving: 11 g sugar, 30 g pro., 68 g carb., 0 g fiber, 24 g Fat, total, 9 g sat. fat, 610 kcal cal., 1216 mg sodium