Description
12 oz rigatoni pasta
1 lb ground beef or pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon olive oil
2 cups marinara sauce
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (optional)
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons fresh basil, chopped (for garnish)
Directions:
Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and fully cooked through, about 8-10 minutes. Remove
from the skillet and set aside.
In the same skillet, pour in the marinara sauce and heavy cream. Stir to combine, then add the red pepper flakes if using. Simmer for 2-3 minutes.
Return the meatballs to the skillet, stirring to coat them in the creamy sauce. Let simmer for another 5 minutes.
Add the cooked rigatoni to the skillet and toss to coat in the sauce.
Dollop ricotta cheese over the pasta and sprinkle with shredded mozzarella. Stir lightly to combine.
Garnish with fresh basil before serving.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 480 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 1-2 minutes less than the package suggests for al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Form the Meatballs: In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix with your hands until just combined. Roll into 1-inch meatballs for even cooking.
3. Cook the Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add meatballs in a single layer, working in batches if needed. Brown on all sides until cooked through (internal temperature of 165°F). Remove and set aside.
4. Make the Creamy Sauce: In the same skillet, lower the heat to medium-low. Pour in the marinara sauce and heavy cream, scraping up any browned bits. Add red pepper flakes. Simmer gently for 3-4 minutes until slightly thickened.
5. Combine and Finish: Return the meatballs and any juices to the skillet. Add the cooked pasta and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Remove from heat. Dollop with ricotta, sprinkle with mozzarella, and let it melt for a minute from the residual heat.
6. Serve: Garnish generously with fresh basil and an extra sprinkle of Parmesan.
Serving Suggestions
This hearty pasta dish is a complete meal. For a restaurant-style presentation, serve it in a shallow bowl. Complement it with a simple side salad dressed with a balsamic vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up any leftover sauce. For a lighter touch, add a side of steamed broccoli or roasted asparagus.
How-to Summary
Cook rigatoni al dente. Mix ground meat with breadcrumbs, Parmesan, egg, and seasonings to form meatballs. Brown meatballs in a skillet. Create a creamy sauce by simmering marinara with heavy cream in the same pan. Combine meatballs, sauce, and pasta. Finish by adding dollops of ricotta and sprinkles of mozzarella, allowing the residual heat to melt the cheese. Garnish with fresh basil.
Frequently Asked Questions
Can I use a different pasta shape? Yes, shells, penne, or ziti are excellent alternatives as their shapes also hold sauce well.
How can I make this dish ahead of time? Assemble the pasta, meatballs, and sauce (without the ricotta and mozzarella) in a baking dish. Cover and refrigerate for up to a day. Before serving, add the cheeses and bake at 375°F until heated through and cheese is bubbly.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.
Can I bake the meatballs instead of pan-frying? Absolutely. Place them on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes. This method is less hands-on and reduces oil.
Is there a substitute for heavy cream? For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can work, though the sauce will be less rich.
Common Mistakes to Avoid
- Overmixing the Meat: This makes meatballs tough. Mix ingredients until just combined.
- Crowding the Skillet: Frying too many meatballs at once steams them instead of browning. Cook in batches.
- Overcooking the Pasta: Remember it will cook further in the sauce. Aim for very al dente.
- Boiling the Cream Sauce: After adding cream, only simmer gently. High heat can cause the sauce to separate or curdle.
- Skipping the Pasta Water: The starchy reserved water is key for creating a silky, cohesive sauce that clings to the pasta.
Conclusion
This Creamy Rigatoni with Meatballs is a guaranteed crowd-pleaser that delivers restaurant-quality flavor in under 30 minutes. The combination of savory, tender meatballs, rich and creamy tomato sauce, and the perfect bite of rigatoni creates a deeply satisfying dish. By following the step-by-step guide and avoiding common pitfalls, you can master this comforting classic. It’s a versatile recipe perfect for a busy weeknight or a casual dinner with friends. Enjoy the process and the delicious results!
