Baked Rigatoni with Meatballs
Published in Pasta and Sauce
Making the meatballs is fairly tedious, but they may be made ahead and frozen – thaw completely before using. Also delicious served as finger food.
Ingredients:
- 2 garlic cloves, crushed
- 1 medium bunch basil, chopped
- 2½ tins chopped tomatoes
- salt & freshly ground black pepper
- 375 g rigatoni (penne/macaroni)
- 85 g Parmesan
- 25 ml olive oil
Ingredients: Meatballs:
- 4 sprigs Italian parsley, chopped
- 500 g lean minced beef
- 35 g freshly grated Parmesan
- juice of ½ lemon
- 1 egg
- 1 garlic clove, crushed
- 25 ml olive oil
Preparation:
- First make the meatballs: combine all the ingredients, except the oil, then test the seasoning.
- Shape the mixture into balls about 2 cm in diameter – wet the palms of your hands, it makes shaping the balls easier.
- Heat the oil in a frying pan, and when really hot fry until brown, but still slightly pink on the inside. Cook them in batches, if necessary, as they must be fried, not stewed. Set aside, until needed.
- Cook the garlic gently in the oil for about 30 seconds. Add the tomatoes, basil and seasoning, adding a little sugar, if necessary. Cook until slightly thickened – the mixture mustn’t be dry.
- Blitz the sauce in the processor, and test the seasoning.
- Boil the pasta al dente, then drain and combine with tomato sauce – the mixture must be fairly ’wet’.
- Spoon about one-third of the pasta into an oiled, fairly deep oven-proof dish. Scatter half the meatballs on top, the sprinkle one-third of the Parmesan on top. Repeat, finishing with pasta and Parmesan.
- Bake at about 190° C, for about 20 minutes, until the top is lightly browned.
- Rest for at least 20 minutes, before serving, sprinkled with a little shredded basil (if you like).
Notes:
- To make the mixture moister, you could use one-third to one-half pork mince, instead of all beef.
- I usually buy the tinned ready-chopped tomatoes, but whole tomatoes, crushed are also good – just always make sure that they’re Italian.
Serves about 6.
