Recipe: Baked Rigatoni

Learn how to make Matty Matheson's version of a classic baked meal. Inspired by his mother-in-law and lovely wife just in time for Women's Day. Baked Rigatoni with crispy rigatoni edges, melted mozzarella cheese, savory meatballs, and rich Sunday gravy, all baked to perfection.

If you're in the Niagara region, don't miss out on tasting this dish at Rizzo's House of Parm, where the dish is often featured alongside other Italian-inspired delights.

Ingredients

  • ½ pound ground pork
  • ½ pound ground veal
  • ½ pound ground beef
  • 1 egg
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry bread crumbs
  • 1 handful chopped flat-leaf parsley
  • Kosher salt, to taste
  • 10 turns freshly cracked black pepper
  • 1 tablespoon dried red chile flakes
  • 2 tablespoons peeled and minced garlic
  • Olive oil, for frying and greasing
  • 8 cups Sunday Gravy (without meat) – see recipe below
  • 2 (16-ounce/455 g) boxes dried large rigatoni
  • 2 balls mozzarella cheese (one cubed, one shredded)

Directions

Step 1: Prepare the Meatballs

  1. In a large bowl, combine all ground meats. Crack the egg on top and add Parmesan cheese, breadcrumbs, parsley, salt, pepper, chile flakes, garlic, olive oil, and water. Mix everything together using your hands, making sure to fully incorporate all ingredients.
  2. Line a baking sheet with parchment paper. Coat two spoons with water—one for scooping and the other for scraping. Scoop 1 tablespoon of the meat mixture and form into meatballs. Place them in rows on the baking sheet. Repeat until all meatballs are shaped.
  3. Preheat the oven to 400°F. Heat ½ inch of olive oil in a Dutch oven over medium-high heat. Brown the meatballs in batches, being careful not to overcrowd the pan. Transfer the browned meatballs to a rack to drain and set aside.

Step 2: Prepare the Pasta

  1. In a small pot, heat the Sunday Gravy (tomato sauce) over medium heat. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente, making sure not to overcook, as it will bake further in the oven.
  2. Drain the pasta and place most of it into a 9x13-inch baking dish. Add enough sauce to cover the noodles, stirring to combine. The casserole should not be too dry or too soupy, so adjust the sauce as needed. Add the cubed mozzarella to the pasta and mix well.

Step 3: Assemble and Bake the Casserole

  1. Add the meatballs into the dish, distributing them evenly. Pour additional sauce over the top and sprinkle with shredded mozzarella cheese. Stir everything together and bake for 20 minutes, or until the edges are crisp, the cheese is golden brown, and the sauce is bubbling.
  2. Remove the casserole from the oven and let it rest for 10 minutes before serving.