One-Pot Creamy Rigatoni and Meatballs

1.In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined and form into meatballs, about 1 inch in diameter.

2.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.

3.In the same pot, add the crushed tomatoes and bring to a simmer. Stir in the heavy cream and mix until well combined.

4.Add the rigatoni pasta to the pot and stir to coat in the sauce. Return the meatballs to the pot, nestling them into the pasta and sauce.

5.Cover the pot and cook on medium-low heat for about 15-20 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the sauce.

6.Once cooked, remove the pot from heat and stir in the shredded mozzarella cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.

7.Serve hot, garnished with fresh basil leaves.