Ingredients
kosher salt
1 lb. rigatoni
1 lb. ground beef
2 cloves garlic, minced
1 large egg
1/3 c. bread crumbs
2 tbsp. chopped fresh parsley, plus more for garnish
Freshly ground black pepper
canola oil
1 24-oz. jar RAGÚ Chunky Tomato, Garlic & Onion Sauce
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Preparation
Step 1Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni according to package directions until al dente. Drain and set aside. Step 2Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs and parsley. Season generously with salt and pepper, then mix with a spatula until just combined. Using your hands, form into 28 evenly sized balls. Step 3In a large skillet over medium-high heat, heat 1/8” oil. Cook meatballs in two batches until no pink remains, 5 to 6 minutes per batch, then transfer to a paper towel-lined plate to drain.Step 4To a 9"-x-13" baking dish, add pasta, meatballs, RAGÚ Chunky Tomato, Garlic & Onion Sauce, half of the mozzarella and Parmesan, and toss to coat. Top with remaining cheese, then bake until golden and bubbly, 9 to 11 minutes. Garnish with more parsley.
