Meatball Rigatoni Alfredo Recipe

4.5 2 3
Meatball Rigatoni Alfredo Recipe
Meatball Rigatoni Alfredo Recipe photo by Taste of Home
Publisher Photo

Meatball Rigatoni Alfredo Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.

Ingredients

  • 1 large 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
  • 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 or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

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

Nutritional Facts

1-1/2 cups: 849 calories, 41g fat (20g saturated fat), 196mg cholesterol, 1027mg sodium, 69g carbohydrate (6g sugars, 6g fiber), 47g protein.

  • 1 large 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
  • 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 or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  1. 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.
  2. Drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add wine; cook and stir 3 minutes.
  3. 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.
  4. Meanwhile, preheat oven to 400°. Cook rigatoni according to package directions.
  5. 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.
  6. Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13x9-in. baking dish.
  7. Top with Alfredo sauce; sprinkle with thyme, oregano and remaining Parmesan cheese. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 6 servings.
Originally published as Meatball Rigatoni Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p48

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Reviews forMeatball Rigatoni Alfredo

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Jenny TePoel User ID: 3758322 276332
Reviewed Oct. 15, 2017

"Made this tonight... big hit!"

MY REVIEW
Joscy User ID: 2694585 209820
Reviewed Jan. 13, 2014

"I use alfredo sauce from jar rather than making own."

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