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
MINI MEATBALL PASTA BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet.
- To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside.
- For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool.
- For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
- To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan.
- If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve.
- If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.
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 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.
'MEAT'BALL PASTA BAKE
Serve up a bubbling vegan pasta bake made with Tesco Plant Chef Meat-Free Balls in a rich tomato sauce. This comforting, low-calorie dinner is sure to become a family favourite
Provided by Anna Glover
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a deep frying pan over a medium heat and fry the Tesco Plant Chef Meat-Free Balls for 10 mins until golden and crisp, turning often. Remove to a plate using a slotted spoon.
- Heat another 1 tbsp oil in the same pan and fry the onion for 6-8 mins until soft and translucent. Stir in half the garlic and the chilli flakes and fry for 2 mins more, then stir in the tomato purée and half the dried oregano. Cook for another minute until the purée darkens slightly, then add the vinegar, passata, sugar, basil stalks and some of the basil leaves. Pour in 200ml water and simmer, uncovered, for 15-20 mins until the sauce has thickened slightly.
- Meanwhile, cook the pasta in a pan of boiling salted water for 6-8 mins until just becoming tender, but still undercooked in the middle. Drain. Mix the sourdough breadcrumbs and the remaining garlic, oregano and oil together in a bowl and season. Heat the oven to 220C/200C fan/gas 7.
- Tip the cooked pasta, the 'meat'balls and olives (if using) into the pan with the sauce and gently stir to combine. Tip everything into a lasagne dish, then scatter over the garlic breadcrumbs and bake for 15-20 mins until the topping is golden and crisp and the pasta is al dente. Scatter with the remaining basil leaves and serve with a green salad on the side.
Nutrition Facts : Calories 419 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 1.26 milligram of sodium
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
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