Prepare a baking pan with sides by spraying with baking spray.

In a large bowl, mix together the ground beef, eggs, parmesan cheese, breadcrumbs, and seasonings until well combined.

Form the meat mixture into 1-inch bite-size balls and place onto the prepared baking sheet.

Place the meatballs into the preheated oven and bake for 15 minutes or until the meatballs are cooked though.

While the meatballs are baking, fill a large pot with water and heat over high heat and heat a separate large saucepan over medium-high heat and add the olive oil, onion, and garlic. Cook, stirring occasionally until the onions are opaque. About 3 to 5 minutes.

Add the Italian seasoning, stir into the onions and garlic and cook for another minute.

Add the tomato sauce, stewed tomato puree, beef bouillon, red pepper flakes and water and stir to combine and cook until the broth mixture comes to a boil and the bouillon is dissolved. Reduce heat to low and allow tomato broth to simmer.

When the pot full of water comes to a boil, add the rigatoni and cook until done, following the manufacturer’s recommendations.

Remove the meatballs from the oven and place into the tomato broth. Continue simmering while the pasta cooks.

When the pasta is done cooking, remove from the heat and drain.

To serve, place hot pasta into a bowl and ladle tomato broth and meatballs over the pasta.

Garnish with parmesan or mozzarella cheese if using.

Serve immediately.