Instructions

• Step 1: Cook the Rigatoni - Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
• Step 2: Prepare the Meatballs - In a large skillet over medium heat, add the frozen meatballs. Cook according to package instructions until heated through, usually about 10-12 minutes.
• Step 3: Combine the Sauces - While the meatballs are cooking, pour the spaghetti sauce and Alfredo sauce into the skillet with the meatballs. Stir well to combine and let it simmer for about 5 minutes on low heat.
• Step 4: Mix in the Ricotta and Parmesan - Once the meatballs and sauce are combined, add the ricotta and half of the grated parmesan cheese to the skillet. Stir until the cheeses are melted and well incorporated into the sauce.
• Step 5: Combine Pasta and Sauce - Add the cooked rigatoni to the skillet and mix everything together until the pasta is well-coated with the sauce and meatballs.
• Step 6: Assemble in a Baking Dish - Preheat your oven to 350°F (175°C). Transfer the meatball and pasta mixture to a baking dish. Top with the remaining mozzarella cheese and sprinkle with the rest of the parmesan cheese.
• Step 7: Bake - Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden brown.