Meatballs With Rigatoni Recipes

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RIGATONI AND MEATBALLS



Rigatoni and Meatballs image

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

6 thick slices crusty bread
3/4 pound ground beef
3/4 pound ground pork
3 garlic cloves, minced
2 eggs, beaten
1/4 cup minced flat-leaf parsley, plus more for serving
3/4 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup whole milk
1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup olive oil
1 yellow onion, diced
3 garlic cloves, minced
1/2 cup red wine (optional)
one 28-ounce can crushed tomatoes
one 28-ounce can whole tomatoes
1/4 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon sugar
1/4 cup minced flat-leaf parsley
12 fresh basil leaves, cut in chiffonade (optional)
2 pounds rigatoni, cooked al dente

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



Baked Rigatoni With Meatballs image

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

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mushrooms, sliced
1 green bell pepper, chopped
1 1/2 teaspoons dried basil
1 1/2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1 (28 ounce) can tomatoes, chopped
2 tablespoons tomato paste
3 1/2 cups rigatoni pasta
1 1/3 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, freshly grated
1 egg
1/3 cup onion, finely chopped
1/4 cup dry breadcrumbs
2 garlic cloves, minced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground turkey

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



Meatball Rigatoni Alfredo image

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

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

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 with Rigatoni image

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

2 slices good-quality white bread, crusts removed, cut in small pieces
1/4 cup milk
1/2 pound ground veal
1/2 pound ground pork
1/2 medium onion, finely chopped
3 small garlic cloves, minced
Zest of 1/2 lemon
8 sprigs fresh flat-leaf parsley, chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, slightly beaten
1 tablespoon olive oil
3/4 pound rigatoni
Red-Hot Tomato Sauce
Parmesan cheese, for grating

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



Rigatoni and Meatballs image

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

1/2 pound ground beef
1/2 pound ground pork
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup finely grated Parmesan cheese
2 large eggs
6 tablespoons fresh breadcrumbs
1/4 cup milk
1 1/2 teaspoons coarse salt, plus more for seasoning
2 tablespoons olive oil, plus more as needed
1/2 cup dry white wine
3 pints Canned Tomato Passato
Freshly ground pepper
1 pound rigatoni, cooked

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



Rigatoni and Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 19

6 thick slices crusty bread
12 ounces ground beef
12 ounces ground pork
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup olive oil
1 yellow onion, diced
1/2 cup red wine, optional
One 28-ounce can crushed tomatoes
One 28-ounce can whole tomatoes
1 teaspoon sugar
1/4 cup minced fresh flat-leaf parsley
12 fresh basil leaves, cut in chiffonade, optional
2 pounds rigatoni, cooked al dente

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.

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