Pasta Essentials Pasta Meatball Cupcakes Recipes

Steps:

• PREP/PREPARE
• Chef's Note: Later on, in this recipe, I'm going to give you some recommendations for the meatballs, plus the alfredo and pasta sauce. You could always buy frozen meatballs, and jars of sauce... but where's the fun in that?
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 350f (175c).
• Add the alfredo sauce to the cooked pasta, and toss to combine.
• Use some oil, or cooking spray on the cupcake holders.
• Fill each of the cups with the pasta, and press down.
• Add the provolone to the top, and press down.
• Place in the preheated oven, and bake until the cheese melts, and begins to bubble, about 20 - 25 minutes.
• Chef's Note: Remove from oven, ladle some pasta sauce on a nice serving plate, and place the pasta cupcake on top of the sauce.
• Add a meatball, and sprinkle with Parmesan.
• PLATE/PRESENT
• Serve while nice and hot... possibly with some crusty bread. Enjoy.
• Keep the faith, and keep cooking.
• RECIPE RECOMMENDATIONS
• Creamy Alfredo Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-down-dirty-alfredo-sauce.html
• Yummy Meatballs: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?r=10
• Brilliant Pasta Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-tomato-starter-sauce.html?r=7

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Steps:

• In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
• Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is softened.
• Add hot water, milk, tomatoes, and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender. Remove from heat.
• Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
• Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
• Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
• Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!