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Meatballs in Cream Sauce with Rigatoni
Italian

Meatballs in Cream Sauce with Rigatoni

Browned meatballs in a tomato-cream sauce that coats every tube of rigatoni. The one that empties the pan.

Total
40 min
Prep
15 min
Cook
25 min
Serves
4
  • comfort
  • kid-friendly
  • meal-prep

Ingredients

For 4 servings

  • ground beef20 oz
  • rigatoni12 oz
  • canned diced tomatoes1¼ can
  • zucchini1 piece
  • heavy cream12 tbsp
  • parmesan cheese8 tbsp
  • panko breadcrumbs8 tbsp
  • egg2 piece
  • garlic8 clove
  • dried oregano2 tsp
  • fresh basil8 sprig
  • olive oil4 tbsp
  • salt1 tsp

You'll need

pot · skillet · bowl

Method

  1. Mix beef with panko, egg, oregano, half the garlic and salt.

    6 min · prep

  2. Roll small meatballs and brown all over in oil, 7 minutes. Lift out.

    10 min · fry

  3. Boil rigatoni in well-salted water. Save a mug of the water.

    12 min · boil

  4. Fry grated zucchini and remaining garlic in the pan, 3 minutes.

    4 min · saute

  5. Add tomatoes and cream, return meatballs, simmer 10 minutes.

    11 min · simmer

  6. Toss the pasta through with splashes of pasta water until glossy.

    3 min · saute

  7. Finish with parmesan and torn basil.

    2 min · rest

Serving suggestion

Roll the meatballs small — they cook through in the sauce and stay tender.

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