Easy Baked Rigatoni with Chicken Meatballs comes together in under 30 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.
- 1 -12 ounce package al fresco tomato and basil 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
- Extra fresh basil
- Grated parmesan
- Fresh parsley
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.
Feel free to use your favorite tomato sauce or a homemade sauce that you might have in the freezer.
You can use whatever pasta you like but I do think the bigger pastas work best.