Rigatoni Meatball Bake

By charlotteh371

Ingredients

• kosher salt
• 1 lb. rigatoni
• 1 lb. ground beef
• 2 cloves garlic, minced
• 1 large egg
• 1/3 c. bread crumbs
• 2 tbsp. chopped fresh parsley, plus more for garnish
• Freshly ground black pepper
• canola oil
• 1 24-oz. jar RAGÚ Chunky Tomato, Garlic & Onion Sauce
• 1 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan

Preparation

Step 1

DIRECTIONS
Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni according to package directions until al dente. Drain and set aside.
Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs and parsley. Season generously with salt and pepper, then mix with a spatula until just combined. Using your hands, form into 28 evenly sized balls.
In a large skillet over medium-high heat, heat 1/8” oil. Cook meatballs in two batches until no pink remains, 5 to 6 minutes per batch, then transfer to a paper towel-lined plate to drain.
To a 9"-x-13" baking dish, add pasta, meatballs, RAGÚ Chunky Tomato, Garlic & Onion Sauce, half of the mozzarella and Parmesan, and toss to coat. Top with remaining cheese, then bake until golden and bubbly, 9 to 11 minutes. Garnish with more parsley.