Meatball Rigatoni Alfredo
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
YIELD: 6 servings.
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
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1 large egg, lightly beaten
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3/4 cup seasoned bread crumbs
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1/3 cup water
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1/4 cup grated Parmesan cheese
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4-1/2 teaspoons each minced fresh thyme, oregano and basil or 1-1/2 teaspoons each dried thyme, oregano and basil
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1-1/2 teaspoons pepper
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1/2 teaspoon salt
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1-1/2 pounds ground beef
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1 tablespoon canola oil
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1 small onion, chopped
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3 garlic cloves, minced
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1/3 cup dry red wine or beef broth
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1 can (28 ounces) crushed tomatoes
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1 tablespoon minced fresh parsley
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12 ounces uncooked rigatoni or large tube pasta
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ALFREDO TOPPING:
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1/4 cup butter, cubed
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2 tablespoons all-purpose flour
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2 cups half-and-half cream
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1 cup grated Parmesan cheese, divided
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
Directions
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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.
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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.
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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.
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4.
Meanwhile, preheat oven to 400°. Cook rigatoni according to package directions.
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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.
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6.
Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13x9-in. baking dish.
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7.
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.
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