Cheesy Bucatini Pie with Mini Meatballs
cheesy bucatini pie
- 1 pound bucatini pasta, cooked according to directions
- 3 large eggs, lightly beaten
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup finely grated parmesan cheese
- 8 ounces fontina cheese, freshly grated
- 8 ounces provolone cheese, freshly grated
- basil leaves for topping
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1/3 cup romano cheese
- 2 garlic cloves, minced
- 1/4 cup panko bread crumbs
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (28-ounce) can crushed tomatoes
- 1/2 sweet onion, diced
- 1/2 teaspoon italian seasoning
- 4 tablespoons unsalted butter
cheesy bucatini pie
Preheat the oven to 425 degrees F. Butter the inside of a 9-inch springform pan and set it aside.
In a large bowl, mix together the eggs, milk, salt, pepper, pasta, parmesan, and almost all of the fontina and cheese, reserving a little bit for the top. Place it into the springform pan and cover with remaining cheese. Bake for 40 to 45 minutes, until the top is golden and set. If you want the cheese even more bubbly, you can place it under the broiler for a minute or two. Serve with meatballs and sauce.
In a large bowl, add the beef, egg, oil, cheese, breadcrumbs, garlic, salt, pepper, basil and oregano. Mix to combine, gently tossing a few times with your hands. Don’t overmix – it will result in tough meatballs! Form the meat into teaspoon-sized balls, 1/2-inch in diamter, or about that size. It will make about 30 meatballs at that size.
Heat a large skillet over medium high heat and add the olive oil. Place the meatballs in the skillet and brown on all sides, the transfer the meatballs to a bowl. Add the onions to the same skillet and cook until soft. Pour in the crushed tomatoes and italian seasoning. Reduce the heat to low and simmer.
Heat a small saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Continue to whisk for another 30 seconds. Pour the butter into the crushed tomatoes. Cover the large skillet and cook for 15 minutes. Place the meatballs back into the sauce and cook for another 15 or 20 minutes. Serve the sauce and meatballs over the bucatini pie.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg