Best Baked Rigatoni With Meatballs Recipes

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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

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.

BAKED RIGATONI WITH MEATBALLS AND PEPPERS



Baked Rigatoni With Meatballs and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6-8 servings

Number Of Ingredients 14

Kosher salt
1 pound rigatoni
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28-ounce can plum tomatoes
1 15-ounce can plum tomatoes
4 large sprigs basil
3/4 pound pancetta, diced and browned
1 cup meatballs, cooked and quartered
1 cup sliced roasted red peppers
1 cup chopped black or green pitted olives
3 cups shredded mild provolone cheese
1 cup freshly grated ricotta salata

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
  • Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
  • Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

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