Ultimate Cheesy Meatball Pasta Gratin
- 500 g (1.1 lb) meatballs
- 120 g (1 cup) strozzapreti pasta
- 220 g (2 cups) shredded mozzarella cheese
- 220 g (2 cups) grated Gruyere cheese
- 475 ml (2 cups) crushed tomatoes
- 250 ml (1 cup) heavy cream
- 250 ml (1 cup) sour cream
- 60 ml (2 tbsp) canola oil
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and grated
- 1 medium red bell pepper chopped
- 2 cloves garlic minced
- 30 g (1/4 cup) chopped green olives
- 30 g (1/4 cup) chopped fresh basil
- 5 ml (1 tsp) paprika powder
- Salt and pepper to taste
1. Preheat oven to 375°F (190°C)
2. Cook strozzapreti pasta according to package directions until al dente then drain and set aside
3. Heat canola oil in a large skillet over medium heat
4. Add chopped onion celery and garlic; cook until softened about 5 minutes
5. Add meatballs and brown on all sides about 5 minutes
6. In a medium bowl whisk together sour cream and heavy cream
7. Stir in paprika salt and pepper
8. In a large bowl combine cooked pasta meatballs crushed tomatoes and cream mixture; mix gently
9. Grease a 9x13-inch (23x33 cm) baking dish
10. Spread half the pasta mixture in the dish
11. Sprinkle with half the mozzarella and half the Gruyere
12. Repeat with remaining pasta mixture and top with remaining cheeses
13. Cover with foil and bake for 30 minutes
14. Remove foil and bake 15 to 20 minutes more until golden and bubbly
15. Let stand 5 minutes
16. Sprinkle with chopped basil and green olives
17. Serve hot
- mixing bowl
- large pan
- wooden spoon
- cheese grater
- aluminum foil
- 9x13-inch baking dish
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