New This Month

Baked Rigatoni with Mini Meatballs


For individual portions, place small, shallow baking dishes (each holding about 2 1/2 to 3 cups) on a rimmed baking sheet. Divide the pasta mixture among them; top with cheese, then bake and broil.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: YunHee Kim

Source: Martha Stewart Living, December 2016


  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound spicy Italian sausage, casings removed, formed into 3/4-inch meatballs
  • 4 cloves garlic, minced (5 teaspoons)
  • 1 can (28 ounces) whole peeled tomatoes with their juices, pureed in a food processor
  • 1/2 pound rigatoni
  • 1/2 pound mozzarella, 1/2 cup cut into small cubes, the rest thinly sliced


  1. Preheat oven to 400 degrees. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add pureed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.

  2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain pasta; return to pot and toss with sauce and cubed cheese.

  3. Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.

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