Shout out to Lori Smith for sharing her recent Garden of Esther pasta creation. She's cooked up a pan of yumminess, pairing our rigatoni with warm and cozy meatballs and sauce.
Everyone has their own family version of spaghetti and meatballs, each one a little different. Below the photo is just one more way you can enjoy it!
Pasta and Meatballs
1 package Garden of Esther pasta, any variety, prepared according to package directions.
For the meatballs:
1lb ground beef or beef/pork mix
1 egg, beaten
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
Scant 1/2 cup breadcrumbs
For the sauce:
1 TB olive oil
2 garlic cloves, minced
4 basil leaves, chopped
28oz crushed tomatoes
1 cup arugula
Handful cherry tomatoes
Salt to taste
Optional - 1-2 TB basil pesto
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the meat, egg, basil, oregano, salt, and breadcrumbs. Mix well and shape into meatballs. Place meatballs on baking sheet and bake for 10 minutes.
In a large frying pan or Dutch oven, heat the olive oil over medium heat. Add the garlic and basil and cook briefly (1 minute) and then add crushed tomatoes and a pinch of salt. (Add basil pesto now if using.) Bring to a boil, then reduce to a simmer for 5-7 minutes.
Add the cooked meatballs to the sauce. Add arugula and cherry tomatoes. Simmer for another 10-15 minutes, stirring occasionally and gently. Add cooked pasta and stir to combine. Smile because you've made a delicious dinner!
(Adapted from Vikalinka's recipe for Baked Meatballs with Mozzarella and Arugula. )