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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
Meatball Rigatoni Alfredo Recipe photo by Taste of Home
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  • Total Time
    Prep: 1-1/4 hours Bake: 20 min.
  • Makes
    6 servings

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.
Nutrition Facts
1-1/2 cups: 849 calories, 41g fat (20g saturated fat), 196mg cholesterol, 1027mg sodium, 69g carbohydrate (6g sugars, 6g fiber), 47g protein.
Originally published as Baked rigatoni Alfredo in Holiday & Celebrations Cookbook 2008

Reviews

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Average Rating:
  • abakay
    Dec 2, 2017

    Easy and the family loved it

  • Jenny TePoel
    Oct 15, 2017

    Made this tonight... big hit!

  • Joscy
    Jan 13, 2014

    I use alfredo sauce from jar rather than making own.

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