Preheat oven to 400°F.
Make the meatballs. In a large bowl, gently mix together all of the ingredients for the meatballs. Work the meat just until combined either with clean hands or a spoon.
12 oz. ground beef, 1/3 cup Italian breadcrumbs, 2 Tbsp. white onion, finely chopped, 1 large egg, 1 Tbsp. ketchup, 1 Tbsp. Dijon mustard, 2 cloves garlic, minced, 1 tsp. Worcestershire sauce, 1 tsp. dried parsley, 1 tsp. salt, 1/2 tsp. oregano
Form into small meatballs: Line a rimmed baking sheet with parchment paper. Using a cookie scoop, scoop out some of the meat mixture and roll into a ball ~2 Tbsp. each. Continue shaping until all meat is used and place on the prepared baking sheet, not touching. You will have about ~20 meatballs.
In a 8x10 inch baking dish spread half of the uncooked rigatoni in an even layer.
12 oz. rigatoni, uncooked (about 4 cups dry pasta)
Arrange half of the uncooked meatballs and mozzarella chunks over the pasta.
8 oz. fresh mozzarella cheese, torn or cut into small cubes
Spoon half of the marinara on top.
28 oz. store-bought marinara sauce (We love Rao's)
Repeat layers with the remaining pasta, meatballs, mozzarella, marinara sauce. Season the top with a generous pinch of salt and pepper. (Be sure to cover all the noodles with sauce to prevent them from burning or becoming dry).
Add 2 cups water to the dish, cover with foil and bake until pasta is tender and the meatballs have reached an internal temperature of 165°F. ~1 hour.
salt and black pepper to taste, 2 cups water
Uncover and broil for a few minutes until tops are lightly browned and the bake is bubbly.
Cool for 10 minutes. Serve warm and garnish with fresh basil and grated parmesan cheese. Serve with more marinara sauce if desired.
fresh basil and Parmigiano reggiano for garnish