Baked Macaroni With Meatballs Recipes

MACARONI AND CHEESE CASSEROLE WITH MEATBALLS

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
• Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
• Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.

CHEESY MEATBALL BAKED PASTA

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.

BAKED MACARONI AND CHEESE WITH MEATBALLS

Steps:

• Preheat oven to 350°.
• Place meatballs on a foil lined baking sheet and bake 15-20 minutes or according to package directions.
• Cook macaroni according to package directions, drain.
• Add milk, cheese sauce packets and sour cream, stir to combine.
• Place meatballs in the bottom of an oven proof casserole, top with macaroni, cover with tomato slices sprinkled with parmesan.
• Bake uncovered 25-30 minutes.

MEATBALL MACARONI BAKE

Steps:

• Heat oven to 350.
• For the meatballs, mix first 7 ingredients in a large bowl thoroughly with your hands. Form into balls, I usually make rather large ones but the size is up to you, although the bigger ones come out more moist.
• Boil a large pot of well salted water and add pasta when boiling, cook to just almost al dente, then drain.
• Heat olive oil in a large, deep skillet over medium heat, add onion and garlic and cook untill soft. Do not stir too much, just give it a shake every couple minutes.
• Add meatballs to pan and turn up heat to med high and brown on all sides.
• Add spaghetti sauce to pan to cover meatballs. Add a little pasta water to thin out, if needed. turn heat back to medium or medium-low and simmer untill meatballs are mostly cooked through.
• Add pasta to a large casserole or baking dish, pour meatballs and sauce over pasta and mix slightly to make sure everything is mixed and coated with sauce. Keeping the meatballs down more on the bottom makes them come out more moist.
• Spinkle cheeses evenly over the top and bake for about 15 minutes, or untill cheese is melted and meatballs are done.

MEATBALL PASTA BAKE

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!

BAKED ELBOWS AND MEATBALLS

Steps:

• 1. Preheat oven to 350
• 2. In a large baking dish spread a layer of sauce and then put elbows on top.
• 3. Mix elbows with sauce.
• 4. Now add a layer of the sliced provolone
• 5. Sprinkle with parmesan cheese
• 6. Add meatballs on top of this
• 7. Then another layer of provolone
• 8. Top off with sauce and sprinkle with parmesan
• 9. Bake in oven for about 30 to 35 minutes
• 10. Allow to cool slightly
• 11. While pasta cools slice rolls in half and butter insides, sprinkle with a touch of garlic salt and then garlic powder and place face down on a baking sheet. Bake in 400 oven till light brown and crispy on outsides.
• 12. Serve pasta with additional sauce if desired and several slices of garlic bread

MEATBALL PASTA BAKE (PASTA AL FORNO)

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.