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Before you jump to Baked Rigatoni and Meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays much more popular than in the past and rightfully so. There are a lot of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get people to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically assume that healthy diets require a great deal of work and will significantly change how they live and eat. Contrary to that information, people can modify their eating habits for the better by carrying out some simple changes.
These sorts of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat like as olive oil can help counter the bad cholesterol in your diet. It is also a good source of Vitamin E which has numerous benefits and is also great for your skin. It might be that you already feel that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are a great option and will reduce any possible exposure to deadly pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to get the fruit when it is the freshest and ripest.
As you can see, it’s not at all hard to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to baked rigatoni and meatballs recipe. You can have baked rigatoni and meatballs using 19 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Baked Rigatoni and Meatballs:
- Take 1 box (16 oz.) rigatoni noodles
- Provide 2 cups ricotta cheese
- Get 1 cup shredded mozzarella cheese
- Use Sauce:
- Use 1 tbsp. olive oil
- Take 3 cloves garlic, minced
- Get 3 cans (8 oz.) each unsalted tomato sauce
- Get 1/4 cup heavy cream
- Provide 1 tsp. each dried basil, dried parsley
- Prepare 1/2 tsp. each salt, granulated sugar, onion powder
- Get 1/4 tsp. pepper
- Get Meatballs:
- You need 1 lb. ground beef
- Prepare 1/2 cup breadcrumbs
- Use 1/4 cup freshly grated parmesan cheese
- Provide 1 large egg
- Prepare 1 tsp. dried parsley
- Use 1/2 tsp. each salt, pepper, onion powder, garlic powder, basil
- Get 1 tbsp. olive oil
Steps to make Baked Rigatoni and Meatballs:
- 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.
- 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.
- 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.
- Bake uncovered for 20 minutes, or until heated through and the cheese has a nice golden color. Serve immediately.
- 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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