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:  

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!  

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.