Baked Rigatoni with Chicken Meatballs

Baked Rigatoni with Chicken Meatballs

By Julia of A Cedar Spoon

"This is one of those recipes you have to keep in your back pocket for those days you have less than 30 minutes to put a meal on the table."

Baked Rigatoni with Chicken Meatballs

Servings: 6
What you’ll need:

1 package al fresco Tomato & Basil Chicken Meatballs, sliced in half

8 ounces rigatoni, cooked according to the package

1/4 cup fresh basil, chopped

26 ounces tomato sauce

1 1/2 cups mozzarella cheese, shredded

Directions:
  • Preheat the oven to 350°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.