Meatball Rigatoni Alfredo |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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 king arthur unbleached 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:
1. n a large bowl, combine the 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 the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add wine; cook and stir for 3 minutes.
3. Return meatballs to the pan; stir in tomatoes and parsley. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat is no longer pink.
4. Cook rigatoni according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup Parmesan cheese.
5. Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13-in. x 9-in. baking dish.
6. Top with Alfredo sauce; sprinkle with thyme, oregano and remaining Parmesan cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 6 servings.
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