Cheesy parmesan meatball pasta bake, with fresh basil, cherry tomatoes, and rottini pasta, smothered in a vodka marinara sauce, topped with mozzarella cheese, and served with toasted crostini, then paired with a full bodied Cab-Merlot blend.
Ingredients
16 oz. Rottini pasta or ziti/penne/rigatoni
24 oz. Vodka marinara sauce (see below)
1 lb. frozen, pre-cooked Italian meatballs/homemade meatballs (see below)
8 oz. mozzarella, fresh/shredded
3 tablespoons fresh basil, chopped
6-10 cherry tomatoes, halved
1 cup fresh ricotta (optional)
Instructions
Cook the pasta until just before al dente. Drain and rinse pasta under cold water to stop the cooking process.
Simmer the marinara sauce over medium heat in a skillet. Add the meatballs to the skillet, coat them fully in the sauce and simmer for about 5 minutes.
Combine meatballs, tomatoes, and sauce with pasta and mix well. Spoon ricotta over the top (if using). Transfer to a 9×13 casserole dish and top with mozzarella cheese.
Bake at 350°F for 30 minutes or until cheese has melted and is bubbly. Dish and serve hot sprinkled with chopped fresh basil. Enjoy!
For the Parmesan Meatballs:
Ingredients
1/2 lb. ground beef
1/2 lb. Italian sausage
1 tablespoon garlic, minced
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 cup Italian bread crumbs
1/2 cup Parmesan, grated
Salt and pepper to taste
Instructions
Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands
Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop
If pan-frying: Over medium high heat, brown the meatballs in batches in some oil until evenly browned, about 5-8 minutes.
Remove meatballs and drain on paper towels.
If baking: Bake the meatballs on a sheet pan at 425°F for 10-12 minutes
For the Vodka Sauce:
Ingredients
4 cloves, garlic minced
1 medium onion, chopped
1 to 2 tablespoons olive oil
3 to 4 sprigs fresh parsley (2 tablespoons or more)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 teaspoon Basil
24 ounces Italian style tomato sauce
1 tablespoon Italian seasoning (Basil, Garlic, Oregano)
3 tablespoons tomato paste
1/2 cup heavy whipping cream
1/2 cup vodka
Fresh basil for garnish
Instructions
Heat olive oil in a skillet (I do this step before browning the meatballs and use the same pan). Sauté the garlic, onion, and parsley until the onion becomes translucent, about 2 to 3 minutes. When done combine into a pot large enough to hold the vodka sauce and meatballs. Add tomato sauce, tomato paste, vodka, salt, pepper, red pepper, and basil. Bring to a boil and simmer for about 2 to 3 minutes or until the smell of alcohol goes away. You can tell by smelling the steam. Add the heavy cream and and stir well. Finally, add the meatballs cover and simmer for about 10 minutes.