Pasta China Calabrese al Forno della domenica con le Polpettine fritte

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

Preheat oven to 375°F (190°C).

Cook pasta shells according to package instructions until al dente; drain and set aside.

In a large bowl, combine ground beef, ground pork, bread crumbs, parmesan cheese, egg, minced garlic, chopped onion, parsley, salt, and black pepper.

Mix until well combined; form small meatballs about the size of a tablespoon.

Heat olive oil in a skillet over medium heat; cook meatballs until browned on all sides, about 5-7 minutes.

Spread a layer of tomato sauce in the bottom of a baking dish.

Stuff each pasta shell with a meatball and place in the baking dish.

Cover stuffed shells with remaining tomato sauce; sprinkle mozzarella cheese on top.

Sprinkle Italian seasoning over the cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens