Nutritional Chart
Calories: 595 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 34 g
- 30 g
- 38 g
Ingredients Needed for Meatball Pasta Casserole
For the meatballs:
½ cup breadcrumbs
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon salt
½ cup cheddar, shredded
2 pork sausages
For the filling:
1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon chili flakes
1 cup canned tomatoes
1 teaspoon salt
1 teaspoon pepper
Other things:
5 ounces of rigatoni
How to Make Meatball Pasta Casserole
- Heat a saucepan over medium heat, add water in it and bring it to a boil.
- Add the rigatoni, a pinch of salt, and cook it according to the instructions on the package.
- Add the breadcrumbs in a bowl. Mix them with garlic, olive oil, salt, and Cheddar.
- Remove the casings off of the sausages and take out the meat.
- Pinch off a piece of the meat mixture and gently roll between your hands to form small meatballs, around 1-2 inch (2,5 cm – 4 cm) in diameter. Continue shaping until all the meat is used. Coat them with the Cheddar and breadcrumbs mix. Reserve the rest of the mixture.
- Preheat the oven to 390°F/200°C.
- Lay the meatballs in a baking tray and roast them for 10 minutes. Don’t turn off the heat.
- In the meantime, you can take care of the sauce. Heat the olive oil in a skillet over medium heat. Add the garlic, oregano, and chili flakes. Pour the canned tomatoes, and season it with salt and pepper. Cook the sauce, until it reduces by half.
- Drain the rigatoni and lay them in a baking tray. Top the pasta with meatballs, tomato sauce, and leftover breadcrumbs.
- Add the tray in the oven for the next 15 minutes!