Grown-Up SpaghettiOs & Meatballs

• servings: 6 servings
• total time: 45 minutes

Ingredients

Kosher salt

1 lb. anelletti or other small round pasta, such as ditalini

1 (28-oz.) can whole peeled tomatoes

1 lb. (90% lean) ground beef chuck

1/4 c. panko bread crumbs

1 large egg

3/4 tsp. dried oregano

1/4 tsp. garlic powder

1 tbsp. extra-virgin olive oil

1 tbsp. unsalted butter

2 cloves garlic, finely chopped

1 (8-oz.) can tomato sauce

1/2 tsp. granulated sugar

1 c. shredded cheddar (about 4 oz.)

1/4 c. half-and-half

2 tbsp. grated Parmesan, plus more for serving

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, 2 to 3 minutes less than package instructions. Reserve 1/2 cup pasta water before draining. Transfer pasta to a medium bowl; reserve pot.

Meanwhile, in a blender, blend tomatoes until smooth; set aside.

In a medium bowl, combine beef, panko, egg, oregano, garlic powder, and 1/2 teaspoon salt. Roll into roughly 1" balls and arrange on a plate.

In same large pot over medium-high heat, heat oil. Cook meatballs, turning occasionally, until browned all over, 4 to 6 minutes. Return meatballs to plate and wipe any excess oil from pot.

In same pot over medium-high heat, melt butter. Cook garlic, stirring constantly, until golden and fragrant, about 1 minute. Add reserved blended tomatoes, tomato sauce, granulated sugar, and 1/2 teaspoon salt and stir to combine.

Return meatballs to pot with sauce. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and sauce is thickened, 10 to 12 minutes.

Remove from heat and stir in cheddar, half-and-half, and Parmesan until combined and melted. Add pasta and toss to coat, adding reserved pasta water a few tablespoons at a time to thin sauce, if needed.

Divide pasta and meatballs among bowls. Top with more Parmesan.