Bring a large pot of water to a boil.
Preheat the oven to 375ºF.
Cook the meatballs according to package instructions and reserve.
While the water is coming to a boil, heat a large skillet over medium-high heat.
Add the extra virgin olive oil, onion, peppers, and garlic to the pan, sautéing until the vegetables are just beginning to soften.
Add the mushrooms and sauté until all of the vegetables are tender.
Add the marinara sauce and remove the pan from the heat.
Cook the rigatoni according to package instructions. Drain and rinse to stop the cooking.
Return the pasta to the pot. Add the marinara mixture, meatballs, ricotta, and Romano cheese, stirring to combine well.
Transfer the pasta mixture to a large baking dish and top with mozzarella and fontina cheeses.
Bake for 20-25 minutes or until the cheese is beginning to brown and dish is bubbling.
Remove from the oven and allow to rest for about 5 minutes.