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Baked Rigatoni and Meatballs
Baked Rigatoni and Meatballs

Before you jump to Baked Rigatoni and Meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Making the decision to eat healthily provides many benefits and is becoming a more popular way of living. There are a number of illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more efforts to try to get us to lead a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making a few modest changes can positively impact daily eating habits.

The first change you can make is to pay more attention to what you buy when you do your food shopping because it is likely that you tend to pick up many of the things without thinking. For example, most probably you have never checked the box of your favorite cereal to see how much sugar it has. One wholesome substitute that can give you a positive start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to baked rigatoni and meatballs recipe. To make baked rigatoni and meatballs you only need 19 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Baked Rigatoni and Meatballs:
  1. Prepare 1 box (16 oz.) rigatoni noodles
  2. Provide 2 cups ricotta cheese
  3. Use 1 cup shredded mozzarella cheese
  4. Prepare Sauce:
  5. Provide 1 tbsp. olive oil
  6. Use 3 cloves garlic, minced
  7. Get 3 cans (8 oz.) each unsalted tomato sauce
  8. Use 1/4 cup heavy cream
  9. You need 1 tsp. each dried basil, dried parsley
  10. You need 1/2 tsp. each salt, granulated sugar, onion powder
  11. Use 1/4 tsp. pepper
  12. Get Meatballs:
  13. Take 1 lb. ground beef
  14. Take 1/2 cup breadcrumbs
  15. Get 1/4 cup freshly grated parmesan cheese
  16. Get 1 large egg
  17. Take 1 tsp. dried parsley
  18. Provide 1/2 tsp. each salt, pepper, onion powder, garlic powder, basil
  19. Take 1 tbsp. olive oil
Instructions to make Baked Rigatoni and Meatballs:
  1. 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.
  2. For the meatballs, place the ground beef, breadcrumbs, 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.
  3. 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 hot 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.
  4. Bake uncovered for 20 minutes, or until heated through and the cheese has a nice golden color. Serve immediately.
  5. If you only wanted to bake a smaller serving at a time, you could turn out the pasta mixture into two greased 8x8"baking 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.

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