Mama Mancini’s Baked Rigatoni

Total Time:
55 mins
Prep Time:
25 mins
Cook Time:
30 mins
8 servings
Dish Size:
4 Quart
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June 17, 2015


  • 1 tablespoon olive oil
  • 1 pound rigatoni pasta
  • 1 package Mama Mancini's Meatballs in sauce
  • 1 pound ricotta cheese
  • 1 pound shredded mozzarella
  • 1/2 cup Romano cheese, grated


  1. Preheat oven to 350 degrees. 
  2. Fill a large pot with water and bring to a boil. Carefully pour in olive oil and rigatoni. Cook for 3/4 of the time listed on the box, stirring occasionally. Drain and set aside. 
  3. Place the Mama Mancini's Meatballs with sauce into a saucepot and heat over medium-high heat until the meatballs are heated through. 
  4. Then pour the meatballs into your 13" x 9" temp-tations® baker. Using a fork and knife, cut each meatball in half. 
  5. Stir in ricotta cheese, 3/4 of the mozzarella and 1/4 cup of Romano. 
  6. Carefully stir in cooked pasta and top with remaining cheeses. 
  7. Bake for 30 minutes in the oven. Let stand for 10 minutes before serving. 
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