Hi, I’m Joana. Today, I’m gonna show you how to prepare baked rigatoni and meatballs recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Rigatoni and Meatballs Recipe
Baked Rigatoni and Meatballs is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Baked Rigatoni and Meatballs is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have baked rigatoni and meatballs using 19 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Rigatoni and Meatballs:
- Make ready 1 box (16 oz.) rigatoni noodles
- Prepare 2 cups ricotta cheese
- Prepare 1 cup shredded mozzarella cheese
- Make ready Sauce:
- Make ready 1 tbsp. olive oil
- Take 3 cloves garlic, minced
- Make ready 3 cans (8 oz.) each unsalted tomato sauce
- Prepare 1/4 cup heavy cream
- Make ready 1 tsp. each dried basil, dried parsley
- Prepare 1/2 tsp. each salt, granulated sugar, onion powder
- Prepare 1/4 tsp. pepper
- Take Meatballs:
- Get 1 lb. ground beef
- Prepare 1/2 cup breadcbs
- Make ready 1/4 cup freshly grated parmesan cheese
- Take 1 large egg
- Get 1 tsp. dried parsley
- Make ready 1/2 tsp. each salt, pepper, onion powder, garlic powder, basil
- Make ready 1 tbsp. olive oil
Steps to make Baked Rigatoni and Meatballs:
- First thing to do is get your sauce going. In a large pot, heat the oil over medium heat. Once it’s hot, add the garlic. Cook and stir just until it’s fragrant… only a minute or two. Then pour in the tomato sauce, cream, sugar and seasonings. Once it starts to simmer, reduce the heat down to low and start preparing the meatballs.
- For the meatballs, place the ground beef, breadcbs, cheese, egg and seasonings into a large bowl. Use your hands to mix and incorporate everything together. Then roll the meat mixture into mini meatballs. Heat the oil over medium heat in a large skillet. Once it’s hot, add the meatballs to the skillet in batches. Cook and roll them around in the skillet every few minutes until they are browned on all sides. Then remove them from the skillet and stir them gently into the sauce.
- Preheat the oven to 350°F. Grease a 9x13 baking pan and set it aside. Heat a large pot of salted water over high heat. Once it begins to boil, stir in the rigatoni pasta and cook according to package directions, until al dente. Drain and return to the pot. Then stir the ricotta cheese into the sausage pasta. Add the sauce and meatballs to the pot and stir it all together. Then turn it out into the greased pan and sprinkle the mozzarella cheese evenly over the top.
- Bake uncovered for 20 minutes, or until heated through and the cheese has a nice golden color. Serve immediately.
- If you only wanted to bake a smaller serving at a time, you could turn out the pasta mixture into two greased 8x8baking pans instead of the larger 9x13. Top one with cheese and cook it immediately. Let the second one cool down completely, then top with the cheese, wrap it up tightly and place it in the freezer. The night before you’re planning on baking it, place it in the fridge to thaw out overnight, then bake it for 30-40 minutes or until 165°F throughout. Each 8x8 pan will serve 4 people.
So that’s going to wrap it up with this distinctive dish baked rigatoni and meatballs recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
