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Classic Italian Wedding Pasta Bake
Traditional dish · Italian
A comforting and classic baked pasta dish featuring small meatballs, escarole, and a rich tomato sauce, all bound together with pasta and cheese.
Ingredients
- Ground beef1 lb
- Ground pork1 lb
- Parmesan cheese, grated1 cup
- Eggs2
- Breadcrumbs1/2 cup
- Milk1/4 cup
- Garlic, minced4 cloves
- Fresh parsley, chopped1/4 cup
- Olive oil2 tbsp
- Onion, finely chopped1 medium
- Crushed tomatoes28 oz can
- Beef broth1 cup
- Escarole, chopped1 head
- Ditalini pasta1 lb
- Mozzarella cheese, shredded2 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large bowl, combine ground beef, ground pork, 1/2 cup Parmesan cheese, eggs, breadcrumbs, milk, 2 minced garlic cloves, chopped parsley, salt, and pepper. Mix well and form into small meatballs (about 1/2 inch diameter).
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, then remove and set aside.
- 3
Add the remaining 1 tbsp olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute more.
- 4
Pour in the crushed tomatoes and beef broth. Bring to a simmer, then add the browned meatballs back to the sauce. Simmer for 15 minutes.
- 5
Add the chopped escarole to the sauce and cook until wilted, about 5 minutes.
- 6
Meanwhile, cook the ditalini pasta according to package directions until al dente. Drain well.
- 7
Preheat oven to 375°F (190°C).
- 8
In a large bowl, combine the drained pasta, the meatball and escarole sauce, and 1 cup of mozzarella cheese. Stir to combine.
- 9
Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining 1 cup of mozzarella cheese and 1/4 cup Parmesan cheese.
- 10
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
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