Meatball Rigatoni Alfredo Recipe

Meatball Rigatoni Alfredo Recipe photo by Taste of Home

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My kids love meatballs with rigatoni or spaghetti. The baked cheese sauce in this recipe just takes it over the top!—Jennifer Ross, Clinton, Ohio

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Meatball Rigatoni Alfredo Recipe

Prep: 1-1/4 hours Bake: 20 min.

Yield: 6 Servings

75 20 95

Ingredients

1 egg, lightly beaten
3/4 cup seasoned bread crumbs
1/3 cup water
1/4 cup grated Parmesan cheese
4-1/2 teaspoons minced fresh thyme
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh basil
1-1/2 teaspoons pepper
1/2 teaspoon salt
1-1/2 pounds ground beef
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/3 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 tablespoon minced fresh parsley
12 ounces uncooked rigatoni or large tube pasta
ALFREDO TOPPING:
1/4 cup butter, cubed
2 tablespoons all-purpose flour
2 cups half-and-half cream
1 cup grated Parmesan cheese, divided
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano

Directions

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in oil in batches; remove and keep warm.
Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add wine; cook and stir for 3 minutes.
Return meatballs to the pan; stir in tomatoes and parsley. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until no pink remains and a meat thermometer reads 160°.
Cook rigatoni according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup Parmesan cheese.
Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13-in. x 9-in. baking dish.
Top with Alfredo sauce; sprinkle with thyme, oregano and remaining Parmesan cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 849 calories, 41 g fat (20 g saturated fat), 196 mg cholesterol, 1,027 mg sodium, 69 g carbohydrate, 6 g fiber, 47 g protein.

Originally published as Meatball Rigatoni Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p48