Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
While the pasta is cooking, heat the frozen meatballs in a skillet over medium heat, following the package instructions until they are heated through and slightly browned.
In a large mixing bowl, combine the spaghetti sauce and Alfredo sauce. Stir until they are well blended.
In the same skillet with the cooked meatballs, add the drained rigatoni, ricotta cheese, and half of the mixed sauce. Gently stir to combine everything.
Transfer the mixture into a large baking dish. Pour the remaining sauce over the top and sprinkle with grated Parmesan cheese and shredded mozzarella cheese.
Preheat your oven to 375°F (190°C). Bake the Meatball Rigatoni for about 25-30 minutes, or until the cheese is bubbly and golden brown on top.
Once out of the oven, let it cool for a few minutes before serving. Scoop generous portions onto plates and enjoy!
