Penne with meatballs and three cheeses
A warm penne casserole with juicy meatballs and three cheeses is perfect comfort food for a cozy family evening. In a spicy tomato sauce of passata and fresh basil, homemade meatballs are briefly fried and then gratinated in the oven until golden brown together with mozzarella, grated cheese, and a layer of Parmesan.
Ingredients · Servings 4
- 500 g mixed minced meat
- 3 tablespoons breadcrumbs
- 1 no
- 1 clove of garlic
- pepper
- salty
- olive oil
- 1 onion, finely chopped
- 500 g tomato puree
- 1 handful of chopped basil leaves
- 400 g penne
- 1 ball mozzarella
- 100 g grated cheese
- 1 block of Parmesan cheese
- oregano
Method · 20 min
- Mix the minced meat with the breadcrumbs, the egg, the garlic, pepper, and salt. Then roll it into balls and fry them until golden brown in a splash of olive oil.
- Place a large pot on the heat and heat a splash of olive oil in it. Sauté the onion and garlic, then add the passata and basil leaves. Season with pepper, salt, and oregano.
- Cook the pasta al dente in salted water. Drain and mix with the sauce.
- Spoon the pasta into an oven dish. Distribute the meatballs and mozzarella over it. Sprinkle with the grated cheese and grate another layer of Parmesan cheese over the top.
- Place the dish in a preheated oven for approximately 10 minutes, until the cheese is melted and golden brown.
