Fettuccine Meatball Lasagne Recipes

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MEATBALL LASAGNA



Meatball Lasagna image

Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
1 large egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts :

DUMP-AND-GO MEATBALL LASAGNA



Dump-and-Go Meatball Lasagna image

Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss-just add it all to your 13x9, and pop it in the oven. A quick stir just before it's done, plus a touch of extra cheese, helps ensure a perfectly baked dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

8 oz uncooked campanelle pasta (2 3/4 cups)
24 frozen cooked Italian-style meatballs (from 22-oz bag)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
  • In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
  • Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

Nutrition Facts : Calories 500, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 1/2 g

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS



Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs image

I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin
4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt
1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
  • Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
  • Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
  • Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
  • Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Preheat the oven to 350 degrees F.
  • Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
  • Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

PATSY'S MEATBALL LASAGNA



Patsy's Meatball Lasagna image

Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 10

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy's Meatball Lasagna
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

  • Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  • Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  • Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
  • In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
  • Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
  • Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

MEATBALL PASTA BAKE



Meatball Pasta Bake image

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

1 (16 ounce) package ziti pasta
1 ½ pounds frozen cooked meatballs, thawed
2 (28 ounce) jars prepared marinara sauce
1 cup ricotta cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3 cups shredded mozzarella cheese, divided
⅔ cup grated Parmesan cheese, divided

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

LASAGNA



Lasagna image

In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."

Provided by Regina Schrambling

Categories     dinner, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Steps:

  • For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  • Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  • Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  • In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
  • Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  • Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams

THREE-CHEESE MEATBALL LASAGNE



Three-cheese meatball lasagne image

Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 1h55m

Yield Serves 6-8

Number Of Ingredients 21

12 sausages
2 tbsp olive oil
2 onions , chopped
4 garlic cloves , crushed
2 tsp fennel seeds
2 tsp dried oregano or a small handful of fresh oregano leaves, chopped
½ tsp chilli flakes (optional)
1 tbsp sugar
500ml passata
400g can chopped tomatoes
100g butter
2 bay leaves
100g plain flour
1l milk
¼ fresh nutmeg , finely grated
100g baby spinach
handful basil , leaves torn
50g parmesan , grated
250g dried lasagne sheets (about 12 sheets)
50g cheddar , grated
150g ball mozzarella , torn into small pieces

Steps:

  • Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
  • Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
  • Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
  • Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
  • Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
  • Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

Nutrition Facts : Calories 771 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

QUICK MEATBALL LASAGNA



Quick Meatball Lasagna image

Make and share this Quick Meatball Lasagna recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (16 ounce) packages cooked italian-style meatballs, thawed (approximately 60 meatballs)
2 (26 ounce) jars smooth-style marinara sauce or 2 (26 ounce) jars your favorite pasta sauce
9 lasagna noodles, no cook (or traditional, cooked)
1 large egg
1 (15 ounce) container light ricotta cheese (fat free ok)
2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, grated or shredded

Steps:

  • Slice thawed meatballs in half.
  • Set aside.
  • Spray 13 x 9 baking dish with oil spray.
  • Spread 1 cup sauce evenly in bottom of dish.
  • Place 3 uncooked noodles over sauce.
  • Set aside.
  • Place egg in 1-quart bowl and beat with whisk.
  • Add ricotta cheese to egg and stir well to blend.
  • Dollop half of ricotta mixture evenly over noodles.
  • Top ricotta with half of the meatballs.
  • Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
  • Pour 1 1/2 cups of sauce over meatballs.
  • Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
  • Make sure all noodles are well coated with sauce.
  • Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
  • Bake 1 hour at 350ºF.
  • Remove dish from oven, uncover.
  • Spoon some sauce from edges over exposed top noodles.
  • Sprinkle mozzarella and Parmesan cheeses evenly over top.
  • Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
  • Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.

VEG-PACKED MEATBALL LASAGNE



Veg-packed meatball lasagne image

Keen to eat more veg but not give up meat entirely? We've replaced some of the meat in this lasagne with clever ingredients to create real depth of flavour and three of your 5-a-day

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 2h30m

Number Of Ingredients 23

2½ tbsp olive oil
1 large onion , finely chopped
250g chestnut mushrooms , finely chopped
250g lean beef mince
1 medium egg
30g parmesan , plus an extra 2 tbsp
1 garlic clove , crushed
25g fresh white breadcrumbs
300g fresh pasta sheets
200g mozzarella , grated
2 garlic cloves , crushed
2 courgettes , grated
2 carrots , grated
2 celery sticks, grated
1 tbsp chopped thyme
680g passata
300ml vegetable stock
1 tbsp balsamic vinegar
50g butter
50g plain flour
600ml milk
2 bay leaves (optional)
½ cauliflower , cut into very small florets, stalk cut into small cubes

Steps:

  • Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion and mushrooms with a pinch of salt for 10 mins until soft. Put in a bowl and leave to cool. Add the mince, egg, parmesan, garlic and breadcrumbs, season and mix well with your hands. Roll into 25 small meatballs. Heat another 1 tbsp oil in the pan and fry the meatballs for 5 mins until browned (you'll need to do this in batches). Put on a plate and set aside.
  • To make the tomato sauce, heat the remaining oil in the pan and fry the garlic, courgettes, carrots and celery for 10-15 mins until softened, adding a splash of water if needed to prevent it sticking. Stir in the thyme, passata, stock and vinegar and simmer for 20 mins until thickened. Blitz with a hand blender if you prefer a smooth sauce. Season well.
  • To make the white sauce, heat the butter in a medium saucepan over a medium heat. Sprinkle in the flour and stir to make a paste. Slowly add the milk, stirring, then the bay leaves (if using) and cook for a few minutes until thick. Season, add the cauliflower and simmer for 1 min.
  • Heat the oven to 200C/180C fan/gas 6. Stir the meatballs into the tomato sauce and spoon half into a lasagne dish. Top with half of the pasta sheets, then spoon over half of the white sauce and some mozzarella. Repeat with the remaining meatballs and sauces, then scatter over the rest of the mozzarella and the extra parmesan. Bake for 1 hr until golden.

Nutrition Facts : Calories 598 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

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

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

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

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From recipebridge.com
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BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER
Web Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, …
From jamieoliver.com
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LINGUINE AL LIMONE RECIPE
Web 2 days ago Transfer the pasta to the pan, turn up the heat to medium-high and toss to combine. 5. Add the parsley and continue to mix vigorously for 1 to 2 minutes until the …
From today.com
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BROKEN MEATBALL LASAGNA RECIPE | BON APPéTIT
Web Aug 9, 2022 Cook 10 oz. lasagna noodles, broken into 2–3 pieces, in large pot of boiling salted water, stirring occasionally, until just shy of al dente. Step 6 Using tongs, drop …
From bonappetit.com
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HOW TO MAKE MEATBALL LASAGNA | HOMEMADE LASAGNA | DINNER …
Web We've got a simple lasagna recipe made with Italian meatballs. This lasagna does not have ricotta cheese, for those who want a simple and easy lasagna. ... We've got a …
From youtube.com
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FETTUCCINE MEATBALL LASAGNE | RECIPE | LASAGNE RECIPES, RECIPES, …
Web Jan 8, 2019 - Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann …
From pinterest.com
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THE BIG MEATBALL LASAGNE RECIPE | DELICIOUS. MAGAZINE
Web Dust the meatballs with flour, then fry (in batches if necessary) until golden all over. Drain on kitchen paper. Heat the oven to 200°C/180°C fan/ gas 6. Spread a layer of the tomato …
From deliciousmagazine.co.uk
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