Traeger Smoked Meatball Rigatoni is a rich, comforting baked pasta loaded with smoked meatballs, tangy marinara, and two layers of melty cheese. This version uses smoked meatballs—homemade or store-bought—so if you have a batch in the freezer, this recipe comes together quickly and delivers big, smoky flavor.
Smoked Meatball Rigatoni
When you need a hearty, crowd-pleasing meal, this smoked meatball rigatoni bake fits the bill. It pairs smoky, fully cooked meatballs with rigatoni that holds sauce well, a robust homemade-style tomato sauce, creamy cottage cheese, and plenty of mozzarella that browns to perfection. The smoked meat elevates the dish beyond a typical baked pasta, while the cottage cheese adds creaminess without making it heavy.
This dish is easy to adapt: use whichever cooked meatballs you have, substitute ricotta for a smoother texture, or add extra herbs to taste. It’s ideal for potlucks, family dinners, or meal prep since it reheats well and freezes nicely.
Why You’ll Love This Dish
- Hearty and filling — generous portions of rigatoni and meatballs feed a crowd and make great leftovers.
- Simple prep — the sauce simmers quickly and uses pantry staples; meatballs can be pre-smoked or store-bought.
- Deep, smoky flavor — smoked meatballs add a savory, wood-fired note that complements the tomato base.
- Layered cheesiness — cottage cheese brings creaminess while mozzarella melts and crisps on top.
- Versatile — easy to customize with additional veggies, herbs, or a different cheese blend.
Try our Blackstone Chicken Parmesan Meatballs!
Recipe Shopping List
The following ingredients cover the full rigatoni bake. For exact measurements and notes, see the printable recipe card below.
- Smoked meatballs — 16 small, fully cooked (homemade or store-bought)
- Rigatoni — 2 pounds, parboiled so it keeps its shape in the bake
- Tomato sauce — plain canned tomato sauce to control seasoning
- Diced tomatoes — canned, to add texture and brightness
- Olive oil — for sautéing garlic and building the sauce
- Garlic — fresh or jarred diced garlic
- Dried basil & oregano — classic Italian seasoning
- Onion powder & sugar — for balanced flavor
- Cottage cheese (4% or full-fat) — adds creaminess (or swap ricotta)
- Mozzarella cheese — shredded for melting and browning
Traeger Baked Tortellini
Recipe Steps (Overview)
- Combine the smoked meatballs with all sauce ingredients in a large Dutch oven or stockpot. Simmer over medium heat for about 20 minutes to meld flavors.
- While the sauce simmers, preheat the oven to 350°F (175°C) and parboil the rigatoni until just tender.
- Grease a 10×13-inch baking dish. Layer the parboiled rigatoni, dollops of cottage cheese, and 2 cups of shredded mozzarella.
- Pour the meatball-tomato sauce over the pasta and gently stir to coat everything evenly.
- Top with remaining mozzarella and bake uncovered for 25–30 minutes, until hot and bubbly and the cheese is golden.
- Let rest a few minutes before serving so the bake firms up for easy slicing and serving.
Meatball Marinara
Recipe FAQ
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if you bake straight from the fridge.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
Yes. Assemble and wrap tightly before freezing. Thaw overnight in the refrigerator before baking, or bake from frozen at 325°F (160°C) until heated through.
Ricotta is a great swap for a smoother texture. Plain Greek yogurt can be used for a tangier result.
Any fully cooked meatballs—beef, pork, turkey, or chicken—work. Add a small amount of liquid smoke or smoked paprika if you want to mimic the smoked flavor.
Lasagna Stuffed Shells
Serve This With
- Homemade garlic bread — toasted and buttered for dipping
- Simple Caesar salad — crisp romaine with a tangy dressing
- Italian chopped sandwich — for a sandwich-and-pasta theme or larger gatherings
This smoked meatball rigatoni bake delivers everything you want from a comfort-food pasta: smoky, savory meatballs, a bright tomato sauce, creamy cheese layers, and a bubbly, golden finish. It’s forgiving, easy to scale, and a dependable option for busy weeknights, potlucks, or weekend family dinners. Make a big pan and enjoy the leftovers—it reheats beautifully.
Pin For Later
Smoked Meatball Rigatoni
Smoky meatballs and rigatoni baked in a rich tomato sauce with cottage cheese and plenty of mozzarella—an easy, crowd-pleasing baked pasta.
20 minutes
1 hour 15 minutes
1 hour 35 minutes
Ingredients
- 16 small smoked meatballs, cooked
- 2 pounds rigatoni, parboiled
Sauce
- 2 (28 oz) cans tomato sauce
- 2 (15 oz) cans diced tomatoes
- 2 tsp dried basil
- 1 tsp sugar
- 1 tsp oregano
- 1 tbsp diced garlic
- 1 tsp onion powder
- 1/4 cup olive oil
Cheese
- 2 cups cottage cheese (4% or full-fat)
- 4 cups shredded mozzarella
Instructions
- Place the smoked meatballs and all sauce ingredients into a large Dutch oven or stock pot. Simmer over medium heat for 20 minutes, stirring occasionally.
- Preheat the oven to 350°F (175°C). Parboil the rigatoni until just tender, then drain.
- Spray a 10×13 baking dish with cooking spray. Combine the noodles, cottage cheese, and 2 cups of mozzarella in the dish.
- Pour the hot sauce and meatballs over the pasta and gently stir to combine evenly.
- Top with the remaining mozzarella and bake uncovered for 25–30 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let rest 5 minutes before serving with garlic bread and salad.
Nutrition Information:
Yield: 6
Amount Per Serving:
Calories: 713
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 566mg
Carbohydrates: 88g
Fiber: 3g
Sugar: 5g
Protein: 33g