Extra Cheesy Meatball Rigatoni Bake

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• Prep Time: 30 minutes
• Cook Time: 50 mins
• Total Time: about an hour and a half

*Servings: 4

Ingredients:

• 1 lb. Ground Pork
• 1 shallot, sliced thinly
• 2 free range eggs
• 1 cup breadcrumbs
• 2 tbsp. olive oil
• 2 tbsp. Meridian Italian Rub
• 1/2 cup Shredded Parmesan
• 1/2 White Onion
• 2 Garlic Cloves, minced
• 3 Tbsp. Butter
• 3 Tbsp. Flour
• 1 Litre Beef Stock
• 1 cup Heavy Cream
• 2 cup cheddar cheese, grated
• 1 Ball of Mozarella cheese
• 1 package of rigatoni (roughly 500g)
• Italian Seasoning
• Parmesan for seasoning
• Salt and Pepper

  Instructions

• In a large bowl, combine ground pork, breadcrumbs, shallot, eggs, parmesan cheese, Italian Rub, salt, pepper, and 1/2 cup parmesan cheese.
• Roll mixture into meatballs that slightly larger than a golf ball
• Heat olive oil over medium-high heat until shimmering
• Add meatballs, flipping every 2 minutes or so, until browned on all sides and cook through (the easiest way to test is by cutting a meatball in half and ensuring there is no pink on the inside).
• Once meatballs are fully cooked, set aside on a plate off of the heat.
• While meatballs are cooking, place a pot of heavily salted water on the stove
• Once water is at a roaring boil, add the rigatoni noodles until fully cooked, then drain
• Heat oil in a skillet (can be the same skillet you made the meatballs in) and add onions, cooking until soft
• Add garlic and cook until fragrant
• Add butter and cook until it begins to foam
• Add flour and stir until well mixed (making a roux)
• Gradually add in the beef stock and mix well to ensure it is well combined
• Add the cream, season with salt, pepper, and Italian Seasoning to taste
• Reduce heat to low and add cheddar cheese, mixing until melted
• Add pasta and meatballs to the pan and coat well to mix
• Pour pasta and meatball mixture into a baking dish and top with torn pieces of mozzarella cheese
• Bake (roughly 20-30 minutes) until cheese has melted and browned