Monterey Jack “Meatball” Rigatoni Bake

RSS

Recipe credit: Amanda Haas | Photo credit: Ann Murphy

Some days call for comfort food—a dish that wraps you in warmth and flavor, one cheesy bite at a time. Whether you’re cooking for the family or hosting a casual dinner party, our Monterey Jack “Meatball” Rigatoni Bake will hit all the right notes. This easy-to-prepare baked pasta brings the hearty flavors of homemade meatballs without the time-intensive rolling, paired with the luxurious melt of Rumiano Organic Shredded Monterey Jack.

It’s a celebration of bold, family-friendly flavors combined into a beautifully baked masterpiece. With every forkful, you’ll experience tender pasta coated in rich meat sauce, perfectly melted Monterey Jack, and even the option to add a punch of Parmesan for that extra kick of cheesy indulgence. But the best part? This recipe is approachable, totally customizable, and guaranteed to leave everyone at your table asking for seconds!

Feeling hungry already? Let's get cooking!

Why You’ll Love This Recipe

This recipe isn’t just another pasta bake—it's a surefire way to take dinnertime to the next level. Here’s why it stands out on our menu board:

Cheesy Perfection: Delicious Rumiano Organic Shredded Monterey Jack takes center stage, offering that luscious melt with a mild creamy flavor. Prefer a twist? Mozzarella or Parmesan fit perfectly here too!

Homemade Made Simple: Skip the hours of rolling meatballs. This dish combines the essence of those flavors into a wonderfully rich meat sauce instead.

Family-Friendly: Comforting, hearty, and packed with flavor—that’s the recipe for smiles all around your dinner table.

Make-Ahead Friendly: Want to prep in advance? The meat sauce can be made ahead, refrigerated, or even frozen, saving you time on busy days.

Now, grab your apron, and let’s gather the ingredients for this cheesy, meaty, comforting dish!

Ingredients You’ll Need

Here’s what you’ll need to create this hearty rigatoni bake, packed with flavor and cheesy goodness!

2 tbsp. olive oil, divided

1 large red onion, diced (about 2 cups)

Kosher salt

2 tsp. fennel seed

1 tsp. oregano

2 cloves garlic, minced

Pinch of chili flakes (optional)

1 ½ lb. ground beef (grass-fed recommended)

42 ounces crushed tomatoes (three small cans or 1 ½ large ones)

1 lb. rigatoni

3 cups shredded Rumiano Organic Monterey Jack

¼ cup chopped basil, plus more for garnish

1 cup shredded Parmesan (optional)

Note: For a vegetarian option, swap the beef with your favorite plant-based ground "meat" alternative!

How to Make Monterey Jack “Meatball” Rigatoni Bake

Step 1: Start with the Flavors

Preheat your oven to 350°F.

Begin by warming 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and a pinch of kosher salt. Sauté for 5-7 minutes until soft and fragrant. Stir in the fennel seed, oregano, minced garlic, and chili flakes (if using).

Cook for an additional minute, letting these aromatics bloom and fill your kitchen with heavenly scents. Transfer the onions to a plate and set aside.

Step 2: Cook the Meat (or Alternative)

Add another tablespoon of olive oil to the skillet. Toss in the ground beef and sprinkle with 1 teaspoon of salt. Cook the beef, allowing it to lightly brown on the bottom before breaking it up with a wooden spoon. Stir often until fully cooked (about 3-5 minutes), then drain off any excess fat if desired.

Return your cooked onions to the skillet, combine with the meat, and add the crushed tomatoes. Season generously with another pinch of salt, then bring the mixture to a simmer. Reduce the heat to medium-low and allow the sauce to simmer for 15-20 minutes to concentrate the flavors.

Pro Tip: This meat sauce freezes beautifully! Make extra and save some for those busy weeknights.

Step 3: Boil the Pasta

While the sauce is simmering, cook your rigatoni according to the package instructions. Drain the pasta when it’s still slightly al dente (it will finish cooking in the oven).

Add the pasta into the skillet with the meat sauce. Stir to coat thoroughly. Now for the star ingredient—add 2 cups of Rumiano Organic Monterey Jack and the fresh basil. Stir it all together to create a beautifully creamy mixture.

Step 4: Assemble and Bake

Preheat your oven to 350°F. Pour your pasta mixture into a large rectangular or oval baking dish, at least 9 x 13 inches in size.

Top with the remaining 1 cup of Monterey Jack and, if you like, an extra sprinkling of shredded Parmesan for added flavor complexity. Bake the dish uncovered for 30 minutes or until the cheese is melted, bubbling, and golden brown on top.

Step 5: Garnish and Serve

Garnish your baked rigatoni with fresh basil for a pop of color and aroma. Dish it out immediately and watch as everyone at your table dives in with delight. Refrigerate any leftovers in an airtight container for up to 3 days.

Your Perfect Pasta Night Starts Now

Monterey Jack “Meatball” Rigatoni Bake is everything you could want in a dinner dish—comforting, flavorful, and delightfully cheesy. From the melt-in-your-mouth Rumiano Organic Monterey Jack to the robust meat sauce infused with herbs, every detail of this dish is designed to bring a smile to your face.

Whether you're cooking for a special occasion or just want a midweek pick-me-up, this recipe is here to deliver all the joy of a homemade masterpiece in half the time.

Try it out and tag us on Instagram (@RumianoCheese) with your cheesy creations—we'd love to see how this recipe comes to life in your kitchen!

← Previous Post