Rigatoni & “Meatball” Gratin

I saw a photo of this recipe in the latest issue of Family Circle, and it looked so good! I made this last week using some new vegetarian meatballs that I came across (Gardein!). The Gardein “meatballs” are huge! They are about twice the size of Morningstar Farms meatballs. This recipe was so easy to make! I didn’t even brown the meatballs- I just threw them in the dish frozen! I do have to say that I did not care for these veggie meatballs…they have some spice in them that I don’t care for, like maybe caraway seeds? But the pasta was really good!

rating (pasta): 9

Rigatoni & Meatball Gratin
(Family Circle, Oct. 2013)

serves 8


1 lb. rigatoni
1 1/4 cups diced sweet peppers
45 meatballs
1 jar (28 oz.) marinara sauce
1 cup shredded cheddar-jack cheese
1 pkg. (15 oz.) fat-free or part-skim ricotta


Bring a large pot of lightly salted water to a boil. Heat oven to 350 degrees F.
Add rigatoni to boiling water and cook al dente, as per package directions, about 14 minutes. Add peppers during last 2 minutes. Drain and return to pot.
Stir in meatballs, marinara sauce, and shredded cheese. Transfer to a greased 1 1/2 qt. baking dish. Top with spoonfuls of marinara.
Carefully cover with foil and bake at 350 degrees F for 25 minutes. Uncover and continue to bake for an additional 20 minutes or until bubbly. Stir gently before serving.




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