Here’s an amazing family meal that everyone will love. It doesn’t get much better than this delicious cheesy Meatball Parmigiana and it has been an Internet sensation. If the pictures are anything to go by, you won’t be disappointed!
Ingredients:
- 1½ pounds meatloaf mix (beef, pork, veal combo)
- 4 cloves garlic-roughly chopped, not minced
- a handful of chopped parsley
- 1 cup bread crumbs (I used Schar gluten free brand)
- 1 cup shredded Parmesan cheese (not grated) (sometimes I use grated asiago cheese)
- 2 eggs
- salt to taste
- Sauce of your choice (approx two 24-oz jars)
- Mozzarella cheese to top it off with!
Directions:
- Mix all of the above meatball ingredients and form your meatballs-not too large.
- Pour 1-2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes.
- Lower oven to 375.
- Pour some sauce in the bottom of your dish(es).
- I used a ceramic dish pictured above or you could use one 9×13.
- Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!!
- Cover with foil and bake for 20 mins.
- Remove foil and bake an additional 20 mins or until meatballs are cooked through and cheese is browning.
- For the last 4 minutes I raised the oven temp to 400 to help the browning.
Source:
hugsandcookies.com
Ingredients:
- jumbo pasta shells - 1/2 pound (250 g)
- olive oil - 2 tbsp
- onion - 1 small, finely chopped
- salt and pepper - use very generously
- garlic cloves - 3, minced
- ground beef - 1 pound (500 g)
- italian herbs - 2 tbsp
- spaghetti sauce - 2 cups
- ricotta - 2 cups (or cottage cheese)
- mozzarella - 1 cup, shredded (plus more for topping)
- parmesan cheese - 1/2 cup, grated (plus more for topping)
- egg - 1 large, beaten
Directions:
- Preheat oven to 350 F (175 C).
- Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tbsp olive oil to the water, and stirred them gently often.)
- While the pasta is cooking, heat the olive oil in a large skillet
over medium heat. Add the onion, generously add salt and pepper and
sauté until softened - about 4 - 5 minutes. Add the garlic and cook for
another minute or two.
- Add the beef and cook until browned, breaking it up as it cooks.
When the beef is almost cooked through, sprinkle the Italian herbs over
it and stir in about 1 cup of the spaghetti sauce, then remove from
heat.
- In a small bowl, combine the ricotta, mozzarella, parmesan and egg - mix together well, then mix into the beef mixture.
- Grease a 9" x13" baking dish and spread the remaining sauce evenly
in the bottom. Spoon the filling carefully into each shell and arrange
them on the sauce, then sprinkle with additional mozzarella and parmesan
cheese.
- Bake for about 25 - 30 minutes, or until heated through.
Source:
comfortablefood.com
