Ingredients

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 1/2 jars purchased marinara sauce ( such as Paul Newman 's )
Rigatoni a la Angelo's is a classic Italian pasta dish that is beloved for its rich, cheesy sauce and hearty meatballs. This recipe is a spin on the traditional dish, using leftover meatballs as a way to reduce food waste and make the meal more budget-friendly. It's a dish that's perfect for a family dinner or for serving during a special occasion.

Instructions

1.Cook the rigatoni pasta according to the package instructions until al dente.
2.While the pasta is cooking, heat up the leftover meatballs in a separate pan.
3.Once the pasta is cooked, drain it and return it to the pot.
4.Add the ricotta cheese, shredded cheese, and marinara sauce to the pot with the pasta.
5.Mix everything together until the cheese is melted and the sauce is heated through.
6.Serve the pasta in bowls, topped with the heated meatballs.

PROS

Rigatoni a la Angelo’s is a delicious and filling pasta dish, perfect for a hearty meal or for feeding a crowd.

The combination of ricotta and shredded cheese creates a creamy, cheesy sauce that pairs perfectly with homemade or store-bought marinara sauce.

CONS

This dish is high in calories, fat, and carbs due to the cheese and pasta.
It should be enjoyed in moderation as part of a balanced diet.

Also, this recipe calls for using leftover meatballs, which may not be an ingredient that everyone has on hand.

HEALTH & BENEFITS

While this dish isn’t the healthiest option, it does contain some nutritional benefits.
Ricotta cheese is a good source of protein, calcium, and vitamin A, which can help support bone health and promote healthy eyesight.

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