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Stroller Envy

Meatball and Marinara Pasta Bake

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried rigatoni
  • 20 oz fully cooked frozen meatballs thawed in refrigerator
  • 32 oz marinara sauce
  • 1/2 cup water
  • 2 garlic cloves minced
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 cup grated Parmesan
  • 1 1/2 cups shredded mozzarella
  • 2 tablespoons chopped fresh basil

Method
 

  1. Heat oven to 375°F; oil a 9x13-inch dish with 1 teaspoon oil. Boil rigatoni 2 minutes less than package directions; drain.
  2. Heat remaining oil in a saucepan over medium heat. Stir garlic, oregano and thyme 30 seconds. Add marinara, water and thawed fully cooked meatballs; simmer gently 5 minutes.
  3. Combine pasta, sauce and meatballs; spread in dish and top with Parmesan and mozzarella. Cover; bake 20 minutes. Uncover; bake 10–15 minutes, until casserole's center and a meatball in the middle reach 165°F. Rest 10 minutes; add basil.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
This recipe uses fully cooked meatballs, not raw. Omit basil before freezing and add after reheating.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.