Sponsored by Martha Stewart Living and Barilla®
Can you believe we are knee deep into holiday planning and the whirlwind of November and December? It’s crazy! Time is flying by this month, and I am doing everything I can to save a minute here and there, so I have more time to get all my holiday planning done. The fewer dishes I have to worry about the better! Today we are sharing an easy and delicious Baked Rigatoni with Mini Meatballs Recipe from the December issue of Martha Stewart Living that’s perfect for busy weeknights during the holiday season.
The December issue of Martha Stewart Living is full with amazing holiday and time-saving ideas. One of the articles I really enjoyed is the Flavor-Packed Pasta article on page 94. The magazine highlights four pasta recipes that only take five ingredients! This is where I found this Baked Rigatoni with Mini Meatballs Recipe. There are four handy recipe cards inside the magazine you can pull out for easy dinner ideas.
This Baked Rigatoni with Mini Meatballs Recipe was a cinch to whip up, and the house smelled amazing. John walked in the door and said: “I don’t know what you are cooking, but I know I am going to love it from how good the house smells!”
I used Barilla® pasta which I always keep stocked in the pantry. Pasta is one of my go-to meals when we need a quick and easy dinner that everyone will love. Toss a few veggies, sauce and pasta together and we not only have dinner but the perfect leftovers for John to take to work. Plus pasta doesn’t take too many dishes which is also a win-win!
Can we pause for a second to talk about how cute this Whim by Martha Stewart Collection bowl is! I want to find the entire set before the holidays. It is so perfect for holiday parties and dinners. I love the design and how it fits multiple seasons.
Also, I did a search online to see everything that is in the Whim by Martha Stewart Collection and found pink flamingo sheets. Which I know have nothing to do with Baked Rigatoni with Mini Meatballs Recipe but I need to have them in my life. Pretty sure they are going to magically appear on our doorstep and on our bed soon. How fun would it be to cuddle with pink flamingos every night.
Ok, back to this killer pasta recipe and no more talk about cute pink flamingos…
Baked Rigatoni with Mini Meatballs Recipe
1 tbsp extra virgin olive oil
3/4 lb spicy Italian sausage, casings removed, formed into 3/4 inch meatballs
4 cloves garlic, minced, about 5 tsp
1 can, 28oz, whole peeled tomatoes w juices, pureed in a food processor
1/2 lb Barilla® Rigatoni
1/2 lb Mozarella, 1/2 cut into small cubes, the rest thinly sliced
- Preheat oven to 400 degrees
- Heat oil in a straight-sided skillet over medium high, add meatballs and cook, turning occasionally, until brown all over, about 8 minutes. Add garlic and cook, stirring for 45 seconds. Add in pureed tomatoes and bring to a boil, then reduce heat and simmer for 25 minutes
- Cook pasta according to the directions on the box, drain and return to pot, toss with sauce and cubed mozzarell
- Transfer to an 8-inch baking dish, cover with parchment lined foil. Bake until bubbling about 15 minutes. Uncover and top with sliced cheese. Broil until cheese is melted and golden brown
- Cool for 10 minutes and then serve