Spaghetti and Meatballs

Now that you have learned how to make an incredible Simplest Marinara Sauce it's time to add the meatballs! And this recipe is super easy for any level of college cooking. So, let's get started.

You remember I featured The Meatball Minis  a few months ago as a option for sliders.  That recipe was adapted from Ted Allen whereas this one is from Cooking Light's Comfort Food Magazine's Spaghetti & Meatballs.  Both are easy, it's just a matter of which flavor you like better! I like a 50% ground pork and 50% ground beef mixture for my meat! You decide!!

Equipment:
9" x 13" x 2" Pyrex dish
Mixing Bowls
Super clean hands
Large saucepan to boil pasta
Large skillet to heat the Simple Marinara Sauce or your favorite store-bought pasta sauce

Ingredients:
Olive oil
1 lb ground sirloin (90% lean)
4 cloves garlic, minced
1 tsp salt
1/3 cup of panko or Italian breadcrumbs
1 large egg
1/4 tsp crushed red pepper flakes
1/4 cup romano or parmesan cheese (grated), or ricotta
*if you have some favorite herbs, add a few sprinkles here, i.e. thyme, oregano, basil, marjoram

Instructions:
1. Wash your hands frequently.
2. Preheat oven to 450F degrees.
3. Lightly oil your oven-proof Pyrex dish.

4. Combine your meat, garlic, salt, breadcrumbs, egg, red pepper flakes, and cheese.

5. Using your hands mash the mixture together until just combined.

6. Dampen your hands and roll mixture into 1" or  2" balls.

7. Place meatballs into pyrex dish in single-layer, just touching.

8. Bake for 15 - 20 minutes depending on the size of the meatballs, until just done.

9. Start boiling your pasta and heating the marinara sauce.

10. Add the meatballs to the marinara sauce to finish cooking.

11. Plate the whole 'shebang' once the pasta is drained!

Feed A Crowd Pasta Bake

Some meals are meant for a crowd. And there is nothing easier (or better) for a hungry college student (and his roomates) than a pasta bake.  Some time is involved in boiling water and grating cheese, but this is definitely not rocket science.

Easy to make. Plenty to share. Leftovers rare. Mix, bake, serve.

Cheese can be expensive, but anyone planning to eat at the table can chip in a few bucks--flavor totally worth it!
If you like pasta cheesy, add a little more cheese.
If you like more moisture, add a little more sauce at the end.
Yep, that's about it in a nutshell, or Pyrex.

If your are really 'forward thinking' put half of the mix (uncooked) in a Tupperware and freeze it...sealed with duck tape and your name on it! Just be sure it's thawed before baking!

Equipment

15"x10" Pyrex Rectangular baking dish
Or
2 12" x 8"
(Or any combination of Pyrex)
PAM Spray

5-qt sauce pan (for boiling pasta)

Water with 2 tsp of salt

Large, large mixing bowl

Ingredients

2 lb Penne, Rigatoni, Rotini, or other short tube pasta, partially cooked, drained, set aside.

1 to 1 1/2 cups Gruyere cheese
1 to 1 1/2 cups Fontina cheese
8 oz Ricotta, part-skim
4 oz Cream Cheese or (Mascarpone), softened
1/4 cup Half-and-half
1 1/2 (28oz cans) crushed tomatoes including the liquid / puree in can
1 tsp oregano
1 tsp parsley
2 tsp basil
2 cloves garlic, minced
1 egg
Salt & Pepper

1/2 cup Mozzarella, shredded
1 jar of your favorite Marinara / Vodka sauce

Instructions

1. Wash your hands.
2. Preheat oven to 425 degrees.
3. Partially cook 2 lbs of penne pasta in salted boiling water (approx 8 min), drain and set aside.

IT IS KEY THAT THE PASTA IS UNDERCOOKED BEFORE BAKING.
Otherwise, this will turn to a hot, soggy mess.

4. In a large mixing bowl, mix the cheeses and rest of ingredients (to salt & pepper)together. Combine well.

5. Add drained pasta to tomato/cheese mixture. ( It should be slightly soupy, key word 'slightly', NOT 'swimming, drowned, submerged')
6. Empty into the prepared Pyrex dish(es)
7. Sprinkle pasta with 1/2 - 3/4 cup of marinara sauce and 1/2 cup shredded Mozzarella.
7. Cover with aluminum foil.

8. Bake covered @ 425 degrees for 15' Remove foil and bake another 10-15' until top is golden.
9. Cool for 10' before serving.
10. Add salad, garlic bread--you got a meal!

Easily made the night before to throw into the oven after classes the next day.www.zazzle.com/bandiliciousinc*