Baked Rigatoni with Meatballs

Preheat the oven to 350 degrees F (180 degrees C).

In a large mixing bowl, combine Ground Beef (1 lb), Breadcrumbs (1/2 cup), Grated Parmesan Cheese (1/2 cup), Eggland's Best Classic Eggs (2), Garlic (2 cloves), White Onion (1/4), Salt (1 tsp), and Freshly Ground Black Pepper (1 tsp). Use your hands to combine well.

Using a spoon, scoop a small amount of meatball mixture into your hand and roll it into a 1-inch meatball, and place it on a greased sheet pan. Repeat until you've used up all the mixture.

Bake at 350 degrees F (180 degrees C) for 25 minutes.

While the meatballs are cooking, bring a pot of salted water to a boil. Drop Rigatoni (1 lb) in and cook according to package directions. Drain and set aside.

In a large bowl, combine rigatoni, Marinara Sauce (1 jar), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), Shredded Mozzarella Cheese (1/2 cup), and Ricotta Cheese (4 Tbsp). Add half of the meatballs and combine gently.

Transfer to a greased baking dish and add the remaining meatballs evenly. Top with remaining Shredded Mozzarella Cheese (1/2 cup).

Transfer to the oven and bake at 350 degrees F (180 degrees C) for 25-30 minutes, or refrigerate until ready to serve and bake before serving.