🍝 Rigatoni with Meatballs in Creamy Sauce
This comforting pasta dish combines tender meatballs, hearty rigatoni, and a rich creamy sauce. It’s perfect for family dinners and tastes like restaurant-quality comfort food.
🥘 Ingredients (Serves 4)
For the meatballs
- 1 lb (450 g) ground beef (or beef & pork mix)
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil (for frying)
For the pasta and sauce
- 12 oz rigatoni pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken or beef broth
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳 Instructions
1️⃣ Make the meatballs
In a bowl, mix ground beef, egg, breadcrumbs, garlic, Parmesan, Italian seasoning, salt, and pepper.
Roll into small meatballs.
2️⃣ Cook the meatballs
Heat olive oil in a skillet over medium heat and cook meatballs until browned and cooked through (about 8–10 minutes). Remove and set aside.
3️⃣ Cook the pasta
Boil rigatoni in salted water until al dente, then drain.
4️⃣ Prepare the creamy sauce
In the same skillet, melt butter and sauté garlic for about 30 seconds.
Add broth and heavy cream and simmer for 3–4 minutes.
5️⃣ Add cheese
Stir in Parmesan cheese and Italian seasoning until the sauce becomes smooth and creamy.
6️⃣ Combine everything
Add cooked rigatoni and meatballs into the sauce. Toss gently to coat.
7️⃣ Serve
Garnish with parsley and extra Parmesan cheese.
🍽️ Serving Ideas
Serve with:
- Garlic bread
- Green salad
- Roasted vegetables
💡 Chef Tip: Reserve ½ cup pasta water and add a splash to the sauce if it becomes too thick—this makes the sauce silky and helps it cling to the pasta.
If you want, I can also show you a one-pan baked rigatoni meatball version that’s extremely popular and even creamier. 🍝🔥
