Cook the rigatoni:

Bring a large pot of salted water to a boil.

Cook rigatoni until al dente (about 2 minutes less than package instructions).

Drain, toss lightly with olive oil, and set aside.

Prepare the meatballs:

In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.

Mix until just combined, then roll into medium-sized meatballs.

Heat olive oil in a skillet over medium-high heat and sear the meatballs on all sides until browned (they will finish cooking in the oven).

Make the tomato sauce:

In a large saucepan, heat olive oil and sauté onion until translucent.

Add garlic and cook for 30 seconds.

Stir in crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper.

Simmer for 15–20 minutes until rich and slightly thickened.

Stir in fresh basil or parsley for flavor.

Assemble the baked pasta:

Preheat oven to 190°C (375°F).

In a mixing bowl, combine cooked rigatoni with half of the tomato sauce.

Spread a layer of sauced pasta evenly in a foil container.

Arrange browned meatballs over the pasta and spoon the remaining sauce on top.

Sprinkle generously with shredded mozzarella and a bit of Parmesan.

Bake:

Bake uncovered for 25–30 minutes until the cheese is melted, bubbly, and golden brown around the edges.

Serve:

Garnish with freshly chopped parsley for color and freshness.

Serve warm straight from the foil pan for a cozy, hearty meal.

Comforting, rich, and irresistibly cheesy — this baked rigatoni with meatballs combines tender pasta, savory meatballs, and bubbling mozzarella in a vibrant tomato sauce for the perfect home-cooked Italian classic that’s as satisfying as it looks.