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
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
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.
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