Baked rigatoni with meatballs
Description
If desired, you can add mozzarella cheese, some cooked spinach, broccoli, sautéed carrots, and parsnip to this dish.
Instructions
- 1
Step 1
1. Make meatballs. Warm the milk. Tear the white bread into pieces, pour over the milk, and let it stand for 5 minutes. Squeeze out the excess milk and place the bread into a large bowl. Add pork, minced garlic, chopped parsley, grated cheese, egg, salt, and pepper. Mix all ingredients with a fork until well combined.
- 2
Step 2
2. Shape the resulting mixture into small balls the size of raspberries. Roll them in flour spread out on a plate.
- 3
Step 3
3. Heat vegetable oil in a skillet over high heat. Place as many meatballs in the skillet as will fit without overcrowding. Sear until browned.
- 4
Step 4
4. Using a slotted spoon, place the meatballs onto a plate lined with paper towels, and fry the next batch.
- 5
Step 5
5. Prepare the béchamel sauce. Warm the milk over low heat in a saucepan. In a large saucepan, melt the butter over low heat, add the flour, and, stirring constantly with a wooden spoon, beat until smooth. Add 2 tablespoons of milk and continue cooking, stirring constantly. Gradually add the remaining milk, 2 tablespoons at a time. Add salt, pepper, and nutmeg, and cook the sauce until thickened. Boil the rigatoni in a pot of salted water. Drain the pasta and mix with 2/3 of the béchamel sauce, half of the grated cheese, and the meatballs.
- 6
Step 6
6. Preheat the oven to 200 degrees. Grease a baking dish with oil. Transfer the mixture of rigatoni, sauce, and meatballs into the dish. Spread evenly using a spatula. Pour in the milk, add the remaining béchamel sauce, and sprinkle with the remaining cheese. Bake for 15–20 minutes, until a golden crust forms on top.