Easy Baked Rigatoni with Chicken Meatballs comes together in under 40 minutes and is a family favorite. This recipes uses five ingredients and is a comforting, rich Italian style baked rigatoni featuring lean, flavorful chicken meatballs.
Are you always on the look out for easy dinner recipes you can make during the week? I know I am! I have a small window to make a meal most nights because of my kids activities at night and the less ingredients and steps that are involved the better.
Today’s Easy Baked Rigatoni with Chicken Meatballs is a restaurant-worthy meal ready in under 30 minutes and only uses 5 ingredients. Yes, you heard me right, 5 ingredients. I love make ahead dinners that I can reheat when dinner arrives!
My family loves a good Italian style meal, especially baked pasta dishes like this Baked Ziti with Ricotta or this Italian Sausage Pasta Bake.
They also really enjoy meatballs so I knew this dish would be the perfect match and a big hit in my house and I was right.
They devoured their plates and asked for more. It reminds me of these Skillet Tomato Basil Meatballs that my family also loves.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Chicken Meatballs: You can use store-bought chicken meatballs for a quick and easy shortcut. You also can sub in these Pork Meatballs, Greek Meatballs or these Mediterranean BakedTurkey Meatballs.
- Pasta: This recipe uses rigatoni pasta. I suggest using any medium sized pasta you have on hand and cooking until al dente.
- Fresh Basil: The fresh basil adds a lot of nice flavor. If you don’t have fresh you can sub in dried basil.
- Tomato Sauce: You can use your favorite store-bought marinara sauce for an easy shortcut or you can make this Slow Cooker Spaghetti Sauce. You also can add ground beef or ground sausage into the sauce.
- Cheese: Fresh mozzarella cheese is added to the pasta bake. If you want to try something different you can use parmigiano reggiano or pecorino.
Ways to Modify this Recipe
- Vegetables: You can add a variety of vegetables to the sauce. Some I like are mushrooms, onion, carrots or zucchini.
- Breadcrumbs: I love topping this baked pasta with dry breadcrumbs. You can use regular or panko breadcrumbs.
- Spices: Add a variety of spices to add flavor. You can add crushed red pepper flakes, Italian seasoning or paprika.
How to Make Baked Rigatoni with Meatballs
Step 1: Cook Pasta: Preheat the oven to 350 degrees F. Cook the pasta according to the package.
Step 2: Combine Pasta Ingredients: When the pasta is done cooking drain it and put it in a large mixing bowl. Add the chicken meatballs, tomato sauce and half of the fresh basil.
Step 3: Add Cheese: Spread In a large non-stick baking dish pour the pasta and spread into an even layer. Sprinkle the pasta with the shredded mozzarella and the remaining fresh basil.
Step 4: Bake: Bake for 10-15 minutes, or until the cheese is melted. Garnish with fresh basil, parsley and grated parmesan cheese.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can heat this up in the microwave or slowly in the oven.
To freeze, let the pasta cool completely and then store in an airtight container or a large freezer friendly ziplock bag for up to 3 months. To thaw, leave in the fridge overnight.
More Pasta Recipes
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Easy Baked Rigatoni with Chicken Meatballs
Ingredients
- 1 -12 ounce chicken meatballs, sliced in half
- 8 ounces rigatoni, cooked according to the package
- 1/4 cup fresh basil, chopped, divided
- 26 ounces tomato sauce
- 1 1/2 cups mozzarella cheese, shredded
Garnishes:
- Extra fresh basil
- Grated parmesan
- Fresh parsley
Instructions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package. When the pasta is done cooking drain it and put it in a large mixing bowl. Add the chicken meatballs, tomato sauce and half of the fresh basil.
- In a large non-stick baking dish pour the pasta and spread into an even layer. Sprinkle the pasta with the shredded mozzarella and the remaining fresh basil.
- Bake for 10-15 minutes, or until the cheese is melted.
- Garnish with fresh basil, parsley and grated parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I precooked my giant meat balls did 16oz of pasta n it’s probably going to be at least 25 minutes
Yes- I think if the meatballs are large it could take 20-25 minutes. When I made it it didn’t take that long. I updated the directions in case others run into that.
How about if the meatballs aren’t precooked ?
When I bake meatballs I do it at 400 degrees for about 20 minutes for turkey meatballs. If you do this then you could try doing the recipe as I have it written and then adding the meatballs either to the rigatoni and baking it at 400 for 20 minutes or you could bake your meatballs separate and then add them to the pasta and heat everything up just to melt the cheese.
This definitely looks like a delicious dinner idea. I can’t wait to try it!
It is so easy and really tasty!
This looks sooo good!! What a great idea for dinner!
Thanks Julie! Hope you like it!