Meatball Parm Casserole

The meatball is one of the world's most perfect food. Delicious, herb-filled, garlicky, cheesy and full of umami. Pair it with cheese, delicious marinara sauce and pasta, and you have a casserole that is filling AND whose leftovers you will want to eat!

Ingredients:

1/2 pound cheese ravioli

8 ounces diced tomato

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1/4 cup panko

10 ounces ground beef

8 ounces mozzarella

1 egg

salt and pepper to taste

garlic

Method:

Cook pasta to package instructions. Set aside.

Preheat oven to 450 degrees F with a rack in the upper third. Finely chop 2 teaspoons garlic. Coarsely grate mozzarella on the large holes of a box grater.

In a medium bowl, combine beef, panko, 1 large egg, 1 teaspoon each of garlic and Italian seasoning, ¾ teaspoon salt, and a few grinds of pepper. Shape into 12 meatballs.

Heat 1½ tablespoons oil in a large ovenproof skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 3–5 minutes (they won't be cooked through). Transfer meatballs to a plate and set aside.

Drain all but 2 teaspoons oil from skillet and return to medium-high heat. Stir in tomato paste and remaining garlic; cook until fragrant, about 1 minute. Add diced tomatoes, 1 teaspoon each of Italian seasoning and salt, and a few grinds of pepper; whisk, scraping up any browned bits from bottom of skillet, until paste is dissolved. Bring to a boil, then remove from heat.

Add ravioli to skillet with sauce, stirring to coat. Top pasta with meatballs. Bake on upper oven rack until pasta is very al dente and has absorbed half of the sauce, about 5 minutes. Sprinkle mozzarella evenly over top, then return skillet to top oven rack and bake until cheese is melted and pasta is tender, 3–5 minutes. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog