RIGATONI & RICOTTA MEATBALL BAKE

TIP

To make ahead, prepare the tomato sauce, let cool, then refrigerate in an airtight container for up to 2 days. Cook the meatballs, let cool, then refrigerate in a separate airtight container for up to 2 days. Up to 6 hours before baking, cook the pasta and rinse lightly. Assemble casserole as directed without adding cheese on top. Cover and refrigerate until ready to bake. Bake, covered with a lid or foil, for about 30 minutes or until warmed through. Uncover and sprinkle with reserved cheese, then bake for 20 to 25 minutes or until cheese is melted and meatballs are hot in the centre.