Ingredients:
1 lb shells, cooked to package instructions
10-12 oz ricotta
4 oz sliced fresh mozzarella
sauce:
1 small onion, chopped
2 cloves garlic, chopped
28 oz canned ground tomatoes
1 1/2 tablespoons dried oregano or Italian herb mix
2 tablespoons olive oil
meatballs:
1 lb ground chicken
1/2 cup frozen spinach, defrosted
2 tablespoons balsamic vinegar
1 1/2 tablespoons dried oregano or Italian herb mix
1 egg or 2 egg yolks
1 clove garlic, minced
1/2 cup matzo meal or bread crumbs
salt
pepper
Directions:
Preheat oven to 350. In a medium bowl, mix together the cheese mixture ingredients. Set aside. In a large skillet, heat the olive oil. Saute the onion and garlic until softened and fragrant. Add the tomatoes and spices and simmer on low. In a bowl, knead together all of the meatball ingredients. Form into small meatballs. Place on a broiler pan and broil, turning once, until pretty much cooked through. Place the meatballs in the sauce and continue to simmer about 5 minutes. Toss the cooked pasta and the sauce together. Pour half of the mixture in a 13x9 baking dish. Dot with ricotta. Top with remaining sauce. Bake, covered in foil, for about 10 minutes, then remove the foil and cook an additional 10 minutes or until bubbly.
1 lb shells, cooked to package instructions
10-12 oz ricotta
4 oz sliced fresh mozzarella
sauce:
1 small onion, chopped
2 cloves garlic, chopped
28 oz canned ground tomatoes
1 1/2 tablespoons dried oregano or Italian herb mix
2 tablespoons olive oil
meatballs:
1 lb ground chicken
1/2 cup frozen spinach, defrosted
2 tablespoons balsamic vinegar
1 1/2 tablespoons dried oregano or Italian herb mix
1 egg or 2 egg yolks
1 clove garlic, minced
1/2 cup matzo meal or bread crumbs
salt
pepper
Directions:
Preheat oven to 350. In a medium bowl, mix together the cheese mixture ingredients. Set aside. In a large skillet, heat the olive oil. Saute the onion and garlic until softened and fragrant. Add the tomatoes and spices and simmer on low. In a bowl, knead together all of the meatball ingredients. Form into small meatballs. Place on a broiler pan and broil, turning once, until pretty much cooked through. Place the meatballs in the sauce and continue to simmer about 5 minutes. Toss the cooked pasta and the sauce together. Pour half of the mixture in a 13x9 baking dish. Dot with ricotta. Top with remaining sauce. Bake, covered in foil, for about 10 minutes, then remove the foil and cook an additional 10 minutes or until bubbly.
Yum! I can't do the cheeses, but love the sound of the meatballs alone.
ReplyDeleteI love cozy, simple recipes like this. It is so perfect for a freezing cold day like today. I will def be putting this on my menu for next week!
ReplyDeleteYum! I just watched a Throw Down on the Food Network that featured meatballs. I have been craving them since. This looks delicious!
ReplyDeleteThat is definitely what I am in the mood to eat these days.
ReplyDeleteBalsamic in the meatballs is a great touch.
ReplyDeleteI love the idea of chicken and spinach meatballs. they look really good.
ReplyDeleteI thought this was a really impressive example of improvising a creative recipe from on-hand ingredients, plus it's stealth-healthy AND low in cost. Thank you for sharing!
ReplyDeleteDan
This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.
ReplyDelete