Ingredients Pasta + Noodles Shortcut Baked Rigatoni with Meatballs 5.0 (4) 5 Reviews Dry pasta and meatballs get baked with mozzarella and marinara in this genius shortcut recipe. Slideshow: More Rigatoni Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 6 to 8 Ingredients ½ pound ground pork ½ pound ground beef ½ cup plain dry breadcrumbs ⅓ cup torn basil (plus more for garnish lightly packed) ¼ cup Parmigiano-Reggiano cheese (plus more for garnish freshly grated) 2 eggs (large lightly beaten) Kosher salt Pepper 1 pound rigatoni (uncooked) 1 pound fresh mozzarella (torn into -inch pieces) 3 cups marinara sauce (store-bought) Directions Preheat the oven to 400°. In a large bowl, combine the pork, beef, breadcrumbs, basil, cheese, eggs, and 1 teaspoon each of salt and pepper; mix well. Roll tablespoonfuls of the mixture between wet palms to form 30 meatballs. In a 9-by-13-inch ceramic baking dish, spread half of the pasta in an even layer. Arrange half of the meatballs and mozzarella over the pasta. Spoon half of the marinara sauce on top, and season with 1/2 teaspoon of salt. Repeat with the remaining pasta, meatballs, mozzarella, sauce, and 1/2 teaspoon of salt. Add 2 1/2 cups of water to the dish, and cover tightly with foil. Bake until the pasta is tender and most of the liquid is absorbed, about 1 hour. Uncover and bake for 5 more minutes. Turn on the broiler, and broil 8 inches from the heat until the top is lightly browned. Let stand for 5 minutes, and then garnish the baked pasta with basil and cheese and serve. Notes You can use other pasta shapes, such as longer, thinner ziti, curly rotini or fusilli, shells, or campanelle, which look like little bells. Rate it Print