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Meatball Rigatoni Alfredo

 Meatball Rigatoni Alfredo
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
6 ServingsPrep: 1-1/4 hours Bake: 20 min.


  • 1 egg, lightly beaten
  • 3/4 cup seasoned bread crumbs
  • 1/3 cup water
  • 1/4 cup grated Parmesan cheese
  • 4-1/2 teaspoons each minced fresh thyme, oregano and basil or 1-1/2 teaspoons each dried thyme, oregano and 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
  • 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 or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

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Meatball Rigatoni Alfredo (continued)


  • In a large bowl, combine egg, bread crumbs, water, cheese and
  • seasonings. 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 drippings, saute onion
  • until tender. Add garlic; cook 1 minute longer. Add wine; cook and
  • stir 3 minutes.
  • Return meatballs to pan; stir in tomatoes and parsley. Bring to a
  • boil. Reduce heat; cover and simmer 25-30 minutes or until meat is
  • no longer pink.
  • Meanwhile, preheat oven to 400°. Cook rigatoni according to
  • package directions.
  • In a small saucepan, melt butter. Stir in flour until smooth;
  • gradually add cream. Bring to a boil; cook and stir 1-2 minutes or
  • until thickened. Remove from 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 13x9-in. baking dish.
  • Top with Alfredo sauce; sprinkle with thyme, oregano and remaining
  • Parmesan cheese. Bake, uncovered, 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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now