Baked Meatball and Rigatoni Alfredo Casserole

This Italian casserole is perfect for a cool evening when you just need something filling and delicious.

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Ingredients:

• 1 lb ground beef
• 1/2 cup seasoned bread crumbs
• 1/2 cup Parmesan cheese
• 1 egg
• 1 tbsp crushed oregano
• 1/2 tbsp crushed basil
• 2 tsp garlic powder
• Salt and pepper to taste
• Olive oil and butter
• 1 lb rigatoni cooked
• 1 cup chopped green peppers
• 1 cup chopped onions
• 1 cup thinly sliced mushrooms
• 2 jars Alfredo sauce
• 1 cup mozzarella cheese
• Milk

Method

Mix ground beef with all seasonings, dry ingredients and egg, mixing thoroughly. Heat 2 tbsp of olive oil and 2 tbsp of butter in a big saucepan. Roll meat mixture into meatballs of small to medium size, making about 30 meatballs. Add enough to the bottom of the pot to cover and brown on all sides. Remove from pan and add more until all meatballs are done. Drain off oil, reserving 1 tbsp. Do not scrape bottom of pan, add onions and green peppers to pan and cook for 2 minutes. Add mushrooms and cook 2 more minutes. As mushrooms release water, scrape up the brown bits. Add 1 jar of Alfredo sauce to pot, add a little milk to jar, shake, add to pot, stir and add meatballs. Bring to a boil, lower heat and simmer on low to cook meatballs all the way though. Meanwhile, toss pasta with remaining jar of Alfredo sauce. When meatballs are done, mix with pasta and carefully pour into a lightly buttered casserole dish. Top with mozzarella cheese and bake at 350 degrees until cheese is melted and food is bubbling. Remove and cool before serving.

Notes:

Number of servings: makes 8 or more servings.

Submitted By: chefmaniac
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