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
This meatball pasta bake is a super-easy family meal that uses a small amount meat but lots of veg. Swap the homemade meatballs for ready-made if you like.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls.
- Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.
- Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8-10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.
- Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.
- Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10-12 minutes, or until tender, stirring occasionally
- Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish - a lasagne dish is ideal.
- Sprinkle the cheddar over the top and place under the hot grill for 2-3 minutes, or until the cheese has melted, then serve.
MINI MEATBALLS
I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.
Provided by Seedbeads
Categories Meat
Time 20m
Yield 40-48 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix really well.
- Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
- Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
- Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).
MINI-MEATBALL CASSEROLE
Italian-style wedding soup marries the ingredients in this one-dish dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
- Meanwhile, place colander or strainer over medium bowl; pour both cans of soup into colander. Reserve meatball and pasta mixture.
- Add soup liquid and green beans to skillet; cook over medium-high heat 10 to 12 minutes, stirring occasionally, until beans are crisp-tender and liquid is reduced by half.
- In small bowl, beat whipping cream and flour with wire whisk until blended. Pour into skillet, stirring constantly, until well blended. Heat to boiling; boil 1 minute. Add meatball mixture to skillet; heat to boiling. Pour into ungreased 8-inch square (2-quart) glass baking dish.
- In small bowl, mix bread crumbs and 2 tablespoons melted butter; sprinkle over meatball mixture.
- Bake 20 to 25 minutes or until bubbly and crumbs are golden brown.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 6 g, TransFat 1/2 g
BAKED ZITI WITH MINI MEATBALLS
This is another baked ziti recipe. If available, use authentic Italian brands of sauce and crushed tomatoes. The italian brands of canned tomatoes are all 28 oz--just use a bit less. When forming the meatballs, test for consistency: the meatball should hold together well. If too soft then add some bread crumbs. If too stiff then add a bit of water. I use a lasagna pan for this ( spray with non-stick spray for easiest cleanup)
Provided by petlover
Categories Penne
Time 1h30m
Yield 1 ziti, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- .1. Cook ziti until al dente and then rinse to cool and set aside.
- 2. Mix ground meat, onion, bread crumbs, 1 tsp garlic salt, 1/4 tsp pepper, 1 egg and 1/2 tsp basil. Form into small meatballs ( a little less than a walnut). Then cook the meatballs in the olive oil until the meatballs are browned and cooked through. Drain off the fat then set aside.
- 3. Mix the ricotta, 1 tsp garlic salt, 1/2 tsp basil, 1/2 tsp parsley, 1/4 tsp pepper, 1/2 of mozzarella and 1 egg together. Set aside. Then mix the ricotta mixture with the ziti and set aside again.
- 4. Mix the jar of pasta sauce and the basil crushed tomatoes together then set aside.
- 5. Preheat oven to 350 degrees F.
- 6. Assemble: 1/3 of the sauce- followed by 1/2 of the ziti/ricotta/mozzarella-followed by the meatballs- then -- 1/3 sauce - followed by the rest of the ziti/ricotta/mozzarella mix- followed by the last 1/3 of the sauce followed by the rest of the mozzarella and sprinkled with the parmesan cheese.
- 7. Bake, loosely covered with foil for 30 minutes. Remove foil and bake for another 20-30 minutes. Let sit at least 10 minutes before serving.
BAKED RIGATONI WITH MINI MEATBALLS
For individual portions, place small, shallow baking dishes (each holding about 2 1/2 to 3 cups) on a rimmed baking sheet. Divide the pasta mixture among them; top with cheese, then bake and broil.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add pureed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain pasta; return to pot and toss with sauce and cubed cheese.
- Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.
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