Excellent White Baked Pasta with Meatballs. It is a classic first course of our traditional cuisine; this rich and tasty variant is definitely worth trying, perfect for a special occasion.
A rich and hearty first course, perfect even as a single dish! Delicious variant of the classic Baked Pasta.
A white baked pasta without sauce; first cooked al dente, then seasoned with béchamel, enriched with meatballs, mozzarella, grated cheese, and cooked ham.
Choose minced beef for a traditional variant with a strong flavor; for a richer version, mix beef and pork. If the meatballs turn out not very compact, add one or more tablespoons of breadcrumbs to the mixture.
Baked in the oven; where a golden and crispy crust and a soft and stringy interior typical of Gratin Baked Pasta with béchamel are created!
There are different versions; the one I share with you today is an easy and quick recipe for Baked Pasta with béchamel.
The base is my perfect and creamy béchamel sauce, super-tested and ready in 5 minutes! It perfectly seasons all types of pasta you have available! Long, short, fresh, durum wheat!
You can leave it plain simply by adding mozzarella and grated cheese; or like the one I’ve been making for years with the addition of cooked ham and meatballs. Which my husband loves.
I often prepare it on special occasions for lunches with friends, and I must say it is always very successful, practical, and since it bakes in the oven, it goes directly to the table nice and hot, filling the house with a wonderful aroma.
For this ideal not only as a Sunday dish but also for special occasions, the arrival of guests, or buffets!
Let’s see together now how to prepare this very simple and delicious recipe! There are, of course, many versions; this is the one I propose.
You’ll see what a success, a true delicacy!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Stovetop, Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pasta
- 320 g pasta (sedani, penne, fusilli etc.)
- 6 slices cooked ham (thinly sliced)
- 200 g mozzarella
- 100 g Parmigiano Reggiano DOP
- salt
- pepper
- 300 g mixed minced meat (beef and pork)
- 1 egg
- 100 g stale bread (100 grams of crumb only)
- 30 g Parmigiano Reggiano DOP
- 1 sprig parsley
- salt
- as needed water (or milk)
- pepper
- as needed breadcrumbs
- as needed peanut oil (for frying)
- 80 g butter (or 65 olive oil)
- 800 ml milk
- 80 g all-purpose flour
- salt
- nutmeg
Tools
- Baking Dish
- Pot
- Colander
- Frying Pan
- Bowl
- Small Pan
- Absorbent Paper
Steps for White Baked Pasta with Meatballs
Soak the bread pieces in milk “but it’s also fine to soften the bread simply in water” for ten minutes.
Drain and crumble it with your hands into a bowl until you obtain a homogeneous mixture.
In a bowl, put the minced meat, eggs, garlic, parsley, nutmeg, salt, pepper, and the squeezed bread, and start kneading.
Knead with your hands until you obtain a homogeneous mixture.
To give the right consistency, if necessary, add a few tablespoons of breadcrumbs, set aside.
Mix well and with wet hands prepare small meatballs (the size of a marble).
Put the oil in a pan, heat it, and pour some of the meatballs.
Let them cook for a few minutes and continue until done, then set aside.
To prepare homemade béchamel, first heat the milk in a small pot.
In a small pot, melt the butter over low heat, making sure it doesn’t burn.
Lower the heat to the minimum, add the sifted flour, and mix quickly until you obtain a hazelnut-colored cream, the so-called roux, which acts as a binding base.
Add the hot milk and stir with a whisk until you obtain a thick consistency; add salt and a pinch of grated nutmeg.
Your béchamel is ready!
Cut the cooked ham and mozzarella into pieces.
Grate the cheese generously.
Meanwhile, cook the pasta al dente (almost hard) in plenty of salted water; drain it.
Season it with béchamel, meatballs, mozzarella, cooked ham, and parmesan.
Then stir well, allowing the pasta to blend perfectly.
Place in a previously buttered and breadcrumb-sprinkled baking dish, the first layer of pasta (about half the contents of the bowl), add mozzarella, more meatballs, and 2 tablespoons of grated cheese.
Finish with the remaining pasta.
Cover with the remaining béchamel, breadcrumbs, and the remaining parmesan, bake in a preheated ventilated oven at 375°F (190°C) and cook for 25/30 minutes.
Turn on the grill for the last 5 minutes to gratin the surface.
Check.
Ready to be served.
Enjoy your meal.
Advice
It can also be made with leftover pasta, no waste, and bring a beautiful dish to the table.
If it remains, store it in the fridge covered with plastic wrap (1/2 days), heat it in the microwave for a few minutes when needed, it will be even better.
Instead of cooked ham, sweet salami, hard-boiled eggs, sausage can be used, or try a version with vegetables.
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FAQ
Can I cook the pasta in the air fryer?
Place the trays with the baked pasta in the air fryer basket; if you use the oven-type, both can fit simultaneously. Cook at 375°F (190°C) for about 20 minutes. Serve the baked pasta hot and steaming.
Can I cook the meatballs in the air fryer?
The cooking is very easy: just preheat the air fryer to 375°F (190°C), place the meatballs in the basket a little spaced apart, and cook them for 8/10 minutes. It depends on the size you make them, so check.
