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Baked Meatball Pasta

$50.00 CAD

Baked Pasta with Italian Chicken sausage and Grana Padano – Serves 6ppl

INGREDIENTS:

What's Included:
1 Bag La Molisana Cavatappi Pasta
1 Jar Alberto's Fresh Tomato Sauce
4 Chicken Italian Sausages
250 Gr Grana Padano
Mozzarella
100 ml Extra Virgin olive Oil

What you will need:
Fresh Basil (2oz)
Canola/Vegetable Oil
Salt
Black Pepper

Equipment you will need:
Large pot
Sauce pan
Ladle
Tongs
Colander
Casserole dish

DIRECTIONS:

  1. Remove the sausage from the casing then shape into golf ball sized balls.
  2. Place a pot of water suitable for cooking the pasta on high heat until the water boils. Season the water with salt until the pasta tastes like “sea water”
  3. While the water is boiling, place a sauce pan on the stove over high heat. Add 2 tbsp of vegetable oil to the pan and wait until the oil is just starting to smoke.
  4. Carefully place the meatballs into the pan and sear until golden brown on all sides. Then remove and set to the side
  5. Drain the oil to the side and then add the tomato sauce to the pan and bring to a simmer.
  6. Place the meat balls back into the pan and cover for 10-15 minutes or until the meat balls are almost fully cooked.
  7. While the meat balls are cooking, cook the pasta in the boiling water (8-10 minutes)
  8. Drain the cooked pasta, but reserve 1 cup of the water to add to the sauce
  9. Combine the pasta, pasta water, meatballs and the sauce in a pot. If you have basil add approximately 2 oz of hand torn basil.
  10. Grate 50% of the Grana Padano into the pasta mixture and stir to incorporate
  11. Pour the mixture into a casserole dish and add shredded mozzarella on top of the pasta. Grate the remaining Grana Padano over top and place into a 375F (350 F convection) oven for 15 minutes or until the pasta is bubbling and golden brown on top.

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