Meatball Rigatoni

  • Servings: 4
  • Rating:


  • 1 1/2 cups uncooked penne or rigatoni
  • 1 14.5 oz can Italian-style stewed tomatoes, undrained
  • 1 8oz can tomato sauce
  • 1/4 cup dry red wine
  • 2 tablespoons onion soup mix
  • 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano
  • dash ground black pepper
  • 1/2 of a 16oz package frozen cooked Italian style meatballs (16 meatballs)
  • 1/2 cup shredded mozzarella cheese


Cook pasta according to package directions; drain. Meanwhile, in a large saucepan, combine tomatoes, tomato sauce, wine, soup mix, oregano and pepper. Stir in meatballs. Bring to boiling over medium heat. Stir in cooked pasta. Transfer mixture to an ungreased 2 qt casserole dish. Bake covered at 350 for about 20 minutes. Sprinkle with cheese and bake uncovered for about 5 minutes more or until cheese is nice and melted. Makes 4 servings.