Search for anything:

Meatball Rotini Casserole

pasta, beef - other

1 tablespoon olive oil
1 onion; chopped
3 cloves garlic; minced
1 sweet red pepper
1 can (28 oz) diced tomatoes
1 can (5-1/2 oz) tomato paste
1/2 cup dry red wine; or
1/2 cup water
2 teaspoon dried basil
2 teaspoon dried rosemary; crumbled
1 teaspoon fennel seeds; crushed
1 teaspoon dried oregano
1 teaspoon granulated sugar
pinch hot pepper flakes
1 egg
1/4 cup dry bread crumbs
1/4 cup milk
1 cup shredded Asiago cheese; or
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound mild Italian sausage; casings removed
1 pound lean ground beef
1/2 cup chopped fresh parsley
1 pound rotini; (6 cups)
1 cup diced fontina or mozzarella cheese

In large saucepan, heat 1 tsp of the oil over medium heat; cook onion, garlic and peppers, stirring often, for 5 to 10 minutes or until slightly softened. Stir in tomatoes, tomato paste, 2/3 cup water, wine, half each of the basil and rosemary, the fennel, oregano, sugar and hot pepper flakes; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 20 minutes. Meanwhile, in large bowl, beat egg; stir in bread crumbs, milk, 1/4 cup of the Asiago cheese, remaining basil and rosemary, salt and pepper. Add sausage and beef; with wet hands, mix gently. Pat into 1-inch thick rectangle. Cut into 1-inch squares; form each into ball. In large skillet, heat remaining oil over medium-high heat; cook meatballs in batches, fuming often, for about 4 minutes or until browned. Drain on paper towel-lined plate. Transfer to tomato sauce; simmer, uncovered and stirring occasionally, for about 15 minutes or until no longer pink inside and sauce is thickened. Stir in half of the parsley. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm, drain well. Combine gently with meatball mixture; transfer to two 8-inch square baking dishes. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to I day or frozen for up to 1 week. Thaw in refrigerator; bake, covered, in 350ºF oven for 45 minutes before continuing.) Sprinkle with Fontina cheese and remaining Asiago cheese and parsley. Bake, uncovered, in 350 F oven for 10 to 15 minutes or until bubbly.

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU