Meatball Rigatoni Alfredo Recipe

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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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Meatball Rigatoni Alfredo Recipe

Meatball Rigatoni Alfredo

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