Description
Rigatoni with Meatballs in Marinara Sauce
This classic Italian-inspired dish is hearty, flavorful, and oh-so-satisfying! Tender meatballs paired with rigatoni pasta and marinara sauce, all topped with freshly grated Parmesan, make this a crowd-pleasing favorite.
Ingredients:
For the Meatballs:
1 lb ground beef or pork
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
For the Pasta and Sauce:
12 oz rigatoni pasta
2 cups marinara sauce
2 tbsp olive oil
1/4 cup grated Parmesan cheese (for garnish)
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prepare the Meatballs:
In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small, bite-sized meatballs (about 1 inch in diameter).
Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned on all sides and fully cooked. Remove from the skillet and set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In the same skillet, warm the marinara sauce over medium heat. Add the cooked meatballs and simmer for 5-7 minutes, allowing the flavors to meld together.
Combine and Serve:
Plate the cooked rigatoni and spoon the meatballs and sauce over the top. Garnish with freshly grated Parmesan cheese and chopped parsley.
Enjoy:
Serve immediately with a side of garlic bread or a fresh green salad. Perfect for a cozy family dinner!
Pro Tip: For extra richness, drizzle a little olive oil and sprinkle red pepper flakes on top!
This Rigatoni with Meatballs in Marinara Sauce is sure to be a hit at your table. Buon appetito!
Step-by-Step Guide
1. Mix Meatball Ingredients: In a large bowl, combine the ground meat, breadcrumbs, Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Use your hands to mix just until combined; overmixing makes tough meatballs.
2. Form Meatballs: Lightly oil your hands. Roll the mixture into 1-inch balls, placing them on a plate. This should yield about 20-24 meatballs.
3. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer, working in batches if needed. Brown on all sides for 8-10 minutes until cooked through. Transfer to a clean plate.
4. Cook the Pasta: While meatballs cook, boil a large pot of generously salted water. Add rigatoni and cook until al dente. Reserve 1/2 cup of pasta water before draining.
5. Simmer the Sauce: In the same skillet, lower heat to medium-low and pour in the marinara sauce. Add the cooked meatballs and any accumulated juices. Simmer gently for 5-7 minutes.
6. Combine: Add the drained rigatoni to the skillet with the sauce and meatballs. Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick.
Serving Suggestions
Plate the pasta and meatballs immediately. Garnish with freshly grated Parmesan and chopped parsley. For a complete meal, serve with a side of garlic bread, a crisp Caesar salad, or roasted vegetables like broccoli rabe. A light, acidic red wine like Chianti pairs beautifully.
How-to Summary
Combine meatball ingredients and form into 1-inch balls. Brown meatballs in a skillet, then set aside. Cook rigatoni in salted boiling water. Simmer marinara sauce in the same skillet, adding the meatballs back to warm through. Toss the drained pasta with the sauce and meatballs. Garnish and serve.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. For a hands-off method, bake meatballs on a parchment-lined baking sheet at 400°F for 15-20 minutes until cooked through.
How can I make gluten-free meatballs? Substitute the breadcrumbs with an equal amount of gluten-free breadcrumbs or rolled oats that have been pulsed in a food processor.
Can I make the meatballs ahead of time? Absolutely. You can form and cook the meatballs 1-2 days in advance. Store them covered in the refrigerator and reheat gently in the sauce before serving.
What’s the best way to store leftovers? Store pasta, sauce, and meatballs combined in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth.
Can I use a different pasta shape? Certainly. Any sturdy, tube-shaped pasta like ziti or penne works well. Shells or fettuccine are also good options for holding the sauce.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, leading to dense, tough meatballs. Mix until just combined.
- Underseasoned Pasta Water: The water should taste like the sea. This is your only chance to season the pasta itself.
- Crowding the Skillet: Frying too many meatballs at once steams them instead of browning. Cook in batches.
- Skipping the Pasta Water: The starchy reserved water is key for helping the sauce cling to the pasta.
Conclusion
This Rigatoni with Meatballs is a timeless, comforting dish that brings the warmth of Italian cooking to your table. By following the detailed steps and avoiding common pitfalls, you’ll achieve perfectly tender meatballs and a harmonious, flavorful meal. It’s a versatile recipe perfect for weeknights or entertaining, guaranteed to earn a place in your regular dinner rotation. Buon appetito!