Mama Mancini’s Baked Rigatoni

Mama Mancini’s Baked Rigatoni

 

PASTA

 

Total Time: 55 mins

Prep Time: 25 mins

Cook Time: 30 mins

Yield: 8 servings

Dish Size:  4-Quart Baker

 

 

INGREDIENTS

 

• 1 Tbsp olive oil
• 1 pound rigatoni pasta
• 1 package Mama Mancini's Meatballs in sauce
• 1 pound ricotta cheese
• 1 pound shredded mozzarella
• ½ cup Romano cheese, grated

 

 

DIRECTIONS

 

1. Fill a large pot with water and bring to a boil. Carefully pour in olive oil and rigatoni. Cook for ¾ of the time listed on the box, stirring occasionally. Drain and set aside. 
2. Place the Mama Mancini's Meatballs with sauce into a saucepot and heat over medium-high heat until the meatballs are heated through. 
3. Pour meatballs into your 13x9 temp-tations® baker. Using a fork and knife, cut each meatball in half. 
4. Stir in ricotta cheese, ¾ of the mozzarella, and ¼ cup of Romano. Carefully stir in cooked pasta and top with remaining cheeses. 
5. Bake for 30 minutes in a preheated 350°F oven. Let stand for 10 minutes before serving.