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“This dish is fashioned after my favorite at Angelo's Restaurant in Wichita, Kansas. It is a great way to use leftover meatballs or Italian sausage. Also delicious with vegetarian Italian sausage.”
1hr 5mins

Ingredients Nutrition

  • 1 package rigatoni pasta
  • 1 -2 cup ricotta cheese
  • 1 -2 cup shredded cheese (monterray jack, provolone, etc.)
  • 6 -8 leftover meatballs, sliced
  • 6 cups of homemade marinara sauce or 1 12 jars purchased marinara sauce (such as Paul Newman's)


  1. Cook rigatoni until barely al dente, drain well.
  2. Mix ricotta with 1-2 cups of the marinara.
  3. In a deep baking dish, pour one cup of marinara.
  4. Stir remainder of marinara in with rigatoni.
  5. Put a 1 inch or so layer of pasta/sauce in dish.
  6. Dot ricotta/sauce mixture on top, sprinkle meatball slices and shredded cheese.
  7. Continue layering until all ingredients are used.
  8. Cover dish tightly.
  9. Bake at 325* for 45 minutes.
  10. Uncover last 15 minutes.

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