CHEESY MEATBALL BAKED PASTA
Fusilli pasta baked with tomato sauce, meatballs and a trio of cheeses: mozzarella, Parmesan and ricotta.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to broil on high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil.
- Put the breadcrumbs in a large mixing bowl and pour the milk over the top. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, oregano, garlic, 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1 inch balls, arranging them in the prepared baking dish.
- Broil the meatballs about 3 inches from the element until browned on top, about 4 minutes. Turn the meatballs over and continue to broil until golden brown and cooked through, about 4 minutes more.
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
- Add the tomato sauce, meatballs and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish. Dollop the ricotta by spoonfuls onto the pasta. Top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
CHEESY MEATBALL PASTA BAKE
A hearty pasta dish made with penne or ziti, homemade tomato sauce and homemade meatballs and layers of gooey mozzarella cheese. Impossible not to like!
Provided by Farah Abumaizar
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- Heat the olive oil in a skillet over medium heat. Once hot, add the finely diced onion and cook for 2 minutes, stirring occasionally, When it starts to soften, add the garlic and continue to cook until golden brown and soft. Set aside to cool.
- Heat oven to 220 C (425 F). Line baking pan with parchment paper and set aside.
- In a large bowl, place all the ingredients (including the sauteed onion/garlic mixture). Knead with your hands (great time to use rubber gloves) until thoroughly combined. Roll into meatball sized balls and place each ball on the parchment lined baking sheet.
- Bake for 20 minutes, stirring the meatballs around halfway through. You'll bake until you cut into one and you see it's cooked through and the outside is golden brown.
- Heat the olive oil in a saucepan over medium heat till hot. Add the garlic and saute 1-2 minutes or until softened. Add the diced tomatoes and the tomato sauce, the Italian seasoning, salt, pepper and sugar. Bring to a simmer, add the meatballs*, then reduce heat and allow to simmer for 10-15 minutes. Meanwhile, preheat the oven to 180 C (350F)
- Cook the pasta according to package instructions. Cook it just al dente as it will continue cooking in the oven. Drain the cooked pasta and set aside.
- After the meatball sauce mixture has simmered, add the cooked pasta into the sauce and toss to combine. Place half the mixture into a large casserole/baking dish and then sprinkle with half the mozzarella cheese. Add the other half of the pasta mix, and top with remaining shredded mozzarella.
- Bake for 30-35 minutes until sauce is bubbling and cheese is melted. Broil for 2-3 minutes to get the cheese golden brown if necessary.
Nutrition Facts : Calories 470 kcal, ServingSize 1 serving
MEATBALL PASTA BAKE
This easy-to-make baked meatball pasta bake is better than lasagna!
Provided by Karla Harmer
Categories Noodle Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
- Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
- Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
- Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!
Nutrition Facts : Calories 701.4 calories, Carbohydrate 76.6 g, Cholesterol 107.6 mg, Fat 25.7 g, Fiber 7.4 g, Protein 38.1 g, SaturatedFat 10.9 g, Sodium 1276.8 mg
CHEESY MEATBALL PASTA BAKE
Cheesy Meatball Pasta Bake - delicious and lean homemade beef meatballs in a rich tomato sauce all stirred into fusilli pasta, topped with cheese and baked in the oven until melted and golden for a perfect family meal.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 1h20m
Number Of Ingredients 24
Steps:
- Combine all the ingredients for the meatballs in a bowl. Spray hand with spray oil and then form the mixture into 16 equal sized meatballs. Place on a tray lined with parchment paper.
- Place in the oven and bake at 200c, 180c fan, 400f or gas mark 6 for 10 minutes. remove and set aside.
- Spray a frying pan with olive oil spray
- Add the onion, garlic, celery and carrots and fry for about 6-8 minutes until really softened.
- Sprinkle in the herbes de provence and add the the tomato puree and stir until all combined.
- Add the plum tomatoes and break up with the back of a wooden spoon, add in the passata, maple syrup and stock, bring to a boil, reduce heat to a simmer, then drop in the meatballs, cover and simmer for 10-12 minutes, until sauce is lovely and rich.
- Preheat oven to 200c, 180c fan, 400f or gas mark 6
- Cook pasta in a pot of boiling hot salted water until al dente, then drain.
- Add the pasta to a large baking dish, pour in the sauce and meatballs and mix with the pasta to combine.
- Sprinkle with the mozzarella and cheddar and place in the oven for 25-30 minutes until the cheese is melted and golden on top.
- Serve and enjoy (I like to sprinkle the top with some finely chopped parsley and a pinch of black pepper (both totally optional).
Nutrition Facts : Calories 520 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 22 grams fat, Fiber 6 grams fiber, Protein 27 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 SERVING, Sodium 947 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHEESY MEATBALL PASTA BAKE
This recipe is a slight modification of the popular TikTok feta cheese pasta dish, but made with Boursin instead.
Provided by thedailygourmet
Categories Noodle Casserole
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
- Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
- Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.
Nutrition Facts : Calories 428.8 calories, Carbohydrate 29.5 g, Cholesterol 91 mg, Fat 27.8 g, Fiber 2 g, Protein 17.8 g, SaturatedFat 12.9 g, Sodium 268 mg
MEATBALL PASTA BAKE (PASTA AL FORNO)
Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
- Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
- Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
- Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
- Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.
Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
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