Ingredients
1 large egg, lightly beaten3/4 cup seasoned bread crumbs1/3 cup water1/4 cup grated Parmesan cheese4-1/2 teaspoons each minced fresh thyme, oregano and basil or 1-1/2 teaspoons each dried thyme, oregano and basil1-1/2 teaspoons pepper1/2 teaspoon salt1-1/2 pounds ground beef1 tablespoon canola oil1 small onion, chopped3 garlic cloves, minced1/3 cup dry red wine or beef broth1 can (28 ounces) crushed tomatoes1 tablespoon minced fresh parsley12 ounces uncooked rigatoni or large tube pastaALFREDO TOPPING:1/4 cup butter, cubed2 tablespoons all-purpose flour2 cups half-and-half cream1 cup grated Parmesan cheese, divided1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
Preparation
In a large bowl, combine egg, bread crumbs, water, cheese and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in oil in batches; remove and keep warm.
Drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add wine; cook and stir 3 minutes.
Return meatballs to pan; stir in tomatoes and parsley. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until meat is no longer pink.
Meanwhile, preheat oven to 400°. Cook rigatoni according to package directions.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in 3/4 cup Parmesan cheese.
Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13x9-in. baking dish.
Top with Alfredo sauce; sprinkle with thyme, oregano and remaining Parmesan cheese. Bake, uncovered, 20-25 minutes or until bubbly.
