RIGATONI AND MEATBALLS
I always wanted to be Italian. It never materialized for me, though. Something about the fact that none of my ancestors were Italian. Details can be so annoying sometimes. Despite my lack of Italian heritage, however, I have to say that my meatballs ain't bad at all. Marlboro Man loves them, and because long, round noodles (some humans refer to them as "spaghetti") are cumbersome and unwieldy, I take the easy road and serve mine with rigatoni.
Provided by Ree Drummond : Food Network
Categories main-dish
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- Place the bread on a baking sheet. Bake for 30 minutes in a 200 degrees F oven, or until totally dry.
- Break the bread into chunks . . .
- And pulse [in food processor] until the bread turns into crumbs.
- Throw the meat into a large mixing bowl.
- Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use clean hands to mix together until well combined.
- Use a scoop to retrieve a small amount of the meat mixture . . . And roll it in your hands to make meatballs (about 25). Place the pan in the freezer for 10 to 15 minutes, just to firm them up.
- Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.
- Remove from the pan to a plate while you make the rigatoni and sauce.
- Add the onion and garlic to the pan. Stir and cook for a minute or two, until the onion begins to soften.
- Add the wine and cook for another minute. (Just omit this step if you're not using wine.)
- Add the crushed tomatoes...whole tomatoes... salt, pepper, and sugar . . . And parsley and basil.
- Stir the sauce to combine all the ingredients . . . Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Then throw in the meat-a-balls!
- Stir gently, then cover and cook for 20 more minutes, stirring once or twice, until the meatballs are cooked through.
- Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
- This is a good one, my friends.
- I mean . . . i miei amici.
- Sincerely,
- Costanza
BAKED RIGATONI WITH MEATBALLS
Make and share this Baked Rigatoni With Meatballs recipe from Food.com.
Provided by lazyme
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Meatballs:
- In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
- In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate.
- Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
- Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
- Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
- Bake in 400ºF oven for about 20 minutes or until cheese is melted and top is golden.
Nutrition Facts : Calories 648.1, Fat 31.2, SaturatedFat 11.2, Cholesterol 208.7, Sodium 1664.1, Carbohydrate 49.9, Fiber 6.3, Sugar 12.8, Protein 43.8
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
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- 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 : Calories 849 calories, Fat 41g fat (20g saturated fat), Cholesterol 196mg cholesterol, Sodium 1027mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 47g protein.
MEATBALLS WITH RIGATONI
Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 15
Steps:
- Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour.
- Heat oven to 350 degrees. Form mixture into 12 to 16 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes.
- Cook rigatoni according to package directions. Toss meatballs in tomato sauce; serve with grated Parmesan over rigatoni.
RIGATONI AND MEATBALLS
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 13
Steps:
- In a large bowl, combine ground beef and pork, parsley, Parmesan, eggs, breadcrumbs, milk, and salt. Form into 1 1/2-inch balls.
- Heat 1 tablespoon oil in a 6-quart saucepan over medium-high heat. Add half the meatballs; cook, turning occasionally, until brown on all sides, about 5 minutes. Transfer to a baking sheet. Repeat with remaining tablespoon oil and meatballs.
- Add white wine to same pan; deglaze by stirring up browned bits from bottom with a wooden spoon. Reduce wine by half, about 1 minute. Add tomatoes and meatballs; bring to a simmer. Reduce to medium-low; cook, uncovered, 1 hour, stirring occasionally.
- Remove from heat, and season with salt and pepper. Using a slotted spoon, transfer meatballs to a serving dish. Toss pasta in sauce; serve in a separate dish.
RIGATONI AND MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet. Bake until totally dry, about 30 minutes.
- Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper. Use clean hands to mix together until well combined.
- Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25). Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up.
- Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch. Remove from the pot to a plate while you make the sauce.
- For the sauce: Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes. Add the wine and cook for another minute. (Just omit this step if you're not using wine.) Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
- Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and the meat-a-balls! Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
- Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
More about "meatballs with rigatoni recipes"
PORK MEATBALLS WITH RIGATONI AND RICOTTA | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
RIGATONI AND MEATBALLS : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
Servings 6-8Category Main-Dish
BAKED RIGATONI WITH MEATBALLS RECIPE - LOVEFOOD.COM
From lovefood.com
INSTANT POT PENNE PASTA AND MEATBALLS » FOODIES TERMINAL
From foodiesterminal.com
5/5 (2)Calories 259 per servingCategory Main Course
- Dump ingredients: Follow this order - Add frozen meatballs directly from the freezer into the steel insert of the instant pot. Than throw in the pasta and spread them in a sigle layer on top of the meatballs. Pour in the chicken stock all over the pasta. DO NOT mix. Throw in the onion, garlic, Worcestershire sauce. Pour the Marinara sauce on top of the pasta and make sure that the pastas are all covered with sauce. Add the rotel (do not drain the juices). Now, sprinkle the seasonings on top, add the olive oil and DO NOT mix or stir!
- Pressure Cook: Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 5 mins. Once, the pressure cooking cycle is over the instant pot will begin to beep, immediately perform a quick pressure release manually by moving the valve from the sealing to the venting position. Open the lid carefully when the metal pin drops. You'll have a beautiful bubbling sauce on the top. TURN OFF the instant pot.
- Mix & Serve: Now, gently stir the penne pasta and meatballs with the spatula and mix well all the ingredients in the pot. Do a taste test and check for salt, you may add a few dashes salt to make the flavors pop. Add salt according to your personal preference. Now, throw in the shredded Mozzarella all over the pasta & put back the lid. Rest for 5 mins or until the cheese melts. Open the lid and serve the penne and meatballs right away. You may give it a quick stir to mix in the melted cheese. Top with more cheese, garnish with fresh chopped basil and serve. Enjoy!
FOUR CHEESE RIGATONI WITH MEATBALLS BY DIANEMORRISEY ...
From thefeedfeed.com
4/5 (35)Servings 4
- Preheat oven to 375ºF. Lightly butter a 9x13 baking dish. Heat the marinara sauce in a pan and add the meatballs to warm up.
- Drain pasta and put in pot you cooked it in. Add 3 cups sauce and stir until pasta is well-coated. Taste and season with salt and black pepper as needed. Add ricotta mixture and fold in.
- Transfer half the pasta to prepared pan and spread in an even layer. Layer half of the mini meatballs on top. Evenly sprinkle with half of the mozzarella. Top with the remaining pasta in an even layer. Add the rest of the meatballs. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
BEST RIGATONI MEATBALL BAKE RECIPE - DELISH
From delish.com
Servings 4-6Total Time 40 minsEstimated Reading Time 2 mins
- Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni according to package directions until al dente.
SHORTCUT BAKED RIGATONI WITH MEATBALLS RECIPE - LAURA REGE ...
From foodandwine.com
5/5 (3)Category Pasta & Noodle RecipesServings 6-8Total Time 1 hr 45 mins
- Preheat the oven to 400°. In a large bowl, combine the pork, beef, breadcrumbs, basil, cheese, eggs, and 1 teaspoon each of salt and pepper; mix well. Roll tablespoonfuls of the mixture between wet palms to form 30 meatballs.
- In a 9-by-13-inch ceramic baking dish, spread half of the pasta in an even layer. Arrange half of the meatballs and mozzarella over the pasta. Spoon half of the marinara sauce on top, and season with 1/2 teaspoon of salt. Repeat with the remaining pasta, meatballs, mozzarella, sauce, and 1/2 teaspoon of salt. Add 2 1/2 cups of water to the dish, and cover tightly with foil.
- Bake until the pasta is tender and most of the liquid is absorbed, about 1 hour. Uncover and bake for 5 more minutes. Turn on the broiler, and broil 8 inches from the heat until the top is lightly browned. Let stand for 5 minutes, and then garnish the baked pasta with basil and cheese and serve.
RIGATONI MEATBALL SOUP - MEAL PLANNING MOMMIES
From mealplanningmommies.com
5/5 (2)Estimated Reading Time 5 minsServings 8Calories 238 per serving
- Set a large stockpot over medium heat and heat oil. Add onion and celery; cook 2-3 minutes. Add garlic; cook 30-60 seconds. Mix Italian seasoning, basil, and salt in with the vegetables; cook 30 more seconds.
BAKED TURKEY PARMESAN MEATBALLS WITH RIGATONI AND CHUNKY ...
From ambitiouskitchen.com
5/5 (2)Total Time 45 minsCategory Dairy Free, Dinner, HealthyCalories 517 per serving
- In a large bowl, mix together turkey, egg, breadcrumbs, parmesan cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well combined.
- Use a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you want smaller meatballs, use a small cookie scoop to get around 16. Bake for 15 minutes.
- While meatballs are baking, you can start the sauce: Heat olive oil in a large dutch oven or a skillet over medium heat. Add garlic and sauté for 1 min. Next add in tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning and cayenne pepper (if you’d like some heat).
BAKED RIGATONI WITH HOMEMADE MELT-IN-YOUR-MOUTH MEATBALLS ...
From cantstayoutofthekitchen.com
Cuisine ItalianTotal Time 30 minsCategory Beef, PastaCalories 541 per serving
SIMPLE CHEESY BAKED RIGATONI WITH MEATBALLS – WHAT'S FOR ...
From whatsfordinnermoms.com
Estimated Reading Time 2 mins
RIGATONI MEATBALL SOUP | 12 TOMATOES
From 12tomatoes.com
4.9/5 (9)Servings 8Cuisine ItalianCategory Side
BAKED RIGATONI WITH TINY MEATBALLS – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 5 mins
RIGATONI WITH VEGGIE MEATBALLS | PARENTS
From parents.com
Servings 22Calories 404 per servingTotal Time 1 hr
BAKED RIGATONI WITH MEATBALLS RECIPE - FOOD.COM
From pinterest.ca
MEATBALLS WITH RIGATONI RECIPES
From tfrecipes.com
BAKED RIGATONI WITH RICOTTA MEATBALLS | TRIED & TRUE RECIPES
From triedandtruerecipe.com
BAKED RIGATONI AND MEATBALLS | CANADIAN LIVING
From canadianliving.com
BAKED RIGATONI WITH MEATBALLS - GIANT TIGER
From gianttiger.ca
BAKED RIGATONI WITH TOMATO SAUCE, MEATBALLS, AND EGGS - LIDIA
From lidiasitaly.com
RIGATONI AND MEATBALLS RECIPE
From crecipe.com
RIGATONI RECIPES WITH MEATBALLS RECIPES WITH INGREDIENTS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love