Pappardelle Pasta Bowl With Meatballs

Pappardelle is a type of pasta that originates in Tuscany and is known for being wide and long. While pappardelle noodles might not be as commonly well-known as spaghetti, macaroni, or tagliatelle, they're still capable of much more than just swimming in a sea of marinara sauce. For example, you can braid them into a lattice lid for a meatball pie! When the cheese starts melting into the pasta lid, you know you're in for a treat!

Yield: 1
Prep Time: 20 minutes
Cooking Time: 30 minutes

You'll Need:

For the pasta sauce:

  • 2 tbsp olive oil
  • 2 large tomatoes, diced
  • 1 garlic clove, minced
  • 1 tbsp tomato paste
  • salt & pepper to taste
  • 1¼ cups vegetable broth
  • 1 tsp rosemary

For the meatballs:

  • 12 oz ground beef
  • 2 tbsp bread crumbs
  • 1 carrot, grated
  • ½ cup grated parmesan cheese
  • 1 egg
  • ½ leek, diced
  • 1 red onion, diced
  • salt & pepper to taste

For the cheese coating:

  • 2 cups shredded cheese

For the pasta lattice:

  • 16 oz pappardelle noodles
  • melted butter

Here's How:

1. For the pasta sauce, heat some olive oil in a cast iron skillet over medium heat and briefly cook the diced tomatoes before adding the garlic, tomato paste, salt, pepper, vegetable broth, and rosemary. Let the sauce simmer until it has thickened.

2. For the meatballs, combine the ground beef, bread crumbs, carrot, parmesan cheese, egg, leek, red onion, salt, and pepper. Form small meatballs from the ground beef mixture and place them in the pasta sauce in the cast iron skillet.

3. Sprinkle enough shredded cheese over the cast iron skillet to completely cover the meatballs and pasta sauce.

4. Boil the pasta in lightly salted water and create a lattice with the cooked pappardelle noodles. Carefully lift the pasta lattice with both hands and place it over the cast iron skillet so that the entire opening is covered. Trim off the hanging edges and brush melted butter over the pasta lattice.

5. Transfer the cast iron skillet to a preheated oven and cook at 400°F for 15 minutes.

Everyone knows that meatballs are a stone-cold classic, but who knew they could taste even better when hidden underneath a crispy pasta and cheese lid?!

Get the recipes for the Spaghetti Meatball Cone & Spaghetti Loaf featured in the bonus video.


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