Mama Mancini’s Baked Rigatoni

Mama Mancini’s Baked Rigatoni




Total Time: 55 mins

Prep Time: 25 mins

Cook Time: 30 mins

Yield: 8 servings

Dish Size:  4-Quart Baker





  • 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





  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.