Baked Rigatoni with Tiny Meatballs
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Ingredients
4-8 servings
- For the meatballs:
- 1/4 cup milk
- 1 slice good white bread, trimmed of its crust
- 1 pound ground pork (or beef, or lamb, or a mix of the three)
- 1 teaspoon chopped garlic
- 2 tablespoons chopped parsley
- 1/3 cup freshly grated parmigiano-reggiano (Parmesan)
- 1 egg
- Salt
- Black pepper in a grinder
- 1 cup flour, spread on a plate
- Vegetable oil for frying
- For the bèchamel:
- 4 1/2 cups milk
- 6 tablespoons butter
- 5 tablespoons flour
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- To finish:
- 1 pound rigatoni
- 3/4 cup freshly grated parmigiano-reggiano
- 1 tablespoon butter
- 1/4 cup milk
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Preparation
Step 1
Make the meatballs: Heat the milk, but don’t let it simmer. Tear pieces of the white bread into it and let it soak for 5 minutes, before picking it up with your hand, squeezing it of excess milk, and putting it in a large mixing bowl.
Step 2
Add the pork, garlic, parsley, grated cheese, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed.
Step 3
Pinch off a small lump of meat, about the size of a raspberry and roll the lump into a ball in the palm of your hands. Roll them in the flour, 15 to 20 at a time. Place the floured meatballs in a strainer and shake it to dispose of excess flour.
Step 4
Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium-high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Brown them until they form a nice crust all around. Transfer it with a slotted spoon to a platter covered with paper towels to drain and do the next batch until all are done.
Step 5
Make the bèchamel: Heat the milk over low heat in a saucepan until it forms a ring of pearly bubbles, but do not let it break into a boil. In a larger saucepan, melt the butter over low heat, add the flour and stir constantly with a wooden spoon or flat whisk until combined.
Step 6
Add 2 tablespoons of milk at a time to the flour and butter mixture, stirring steadily and thoroughly, then repeat through 8 additions. At this point, you can add the milk in 1/2 cup increments, stirring constantly to keep it smooth. Add the salt, pepper, and nutmeg and stir the sauce until it thickens.
Step 7
Assemble the dish: Cook the rigatoni in a pot of well-salted water. Drain when still al dente, and combine immediately in a bowl with two-thirds of the bèchamel, half the grated cheese, and all the meatballs.
Step 8
Preheat the oven to 400°F. Heavily butter a 9×13 baking dish. Spread the rigatoni and meatball mixture in the pan, leveling it off with a spatula. Pour the milk over the dish, spread the rest of the bèchamel on top, and sprinkle with the remaining grated cheese.
Step 9
Place in the uppermost level of the preheated oven. Bake for 15 to 20 minutes until a golden brown crust forms on top.
Step 10
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Chef's notes
This dish is a variation of Italian-American baked ziti, featuring rigatoni instead of ziti, a white sauce instead of the usual red sauce, and tiny meatballs.
For more lushness, one could add more bèchamel, cheese, and seasoning.
If desired, tear up some fresh mozzarella and toss it in with the dish before baking for additional cheesiness.
Add cooked spinach, steamed broccoli bits, or roasted carrot and parsnip cubes for a vegetable addition.
