Meatball Rigatoni Alfredo

Name: Meatball Rigatoni Alfredo
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Italian Dinners, Italian Recipes
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

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

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.