Baked Cellentani and Meatballs is a perfect alternative for Baked lasagna, made with those wonderful Cellentani – corkscrew pasta noodles, homemade simple Italian meatballs, red sauce, ricotta cheese, Romano cheese, fresh herbs, and a little love.
1recipe for Simple Italian Meatballs and Red Sauce
15ouncesWhole Milk Ricotta Cheese
12ouncesfresh mozzarella cheesesliced and halved
1/2cupGrated Romano Cheese
kosher saltto taste
Preheat oven to 375 degrees.
In a separate glass bowl, combine the ricotta cheese, Romano cheese, whole egg, and kosher salt and the fresh pepper. Stir to combine ingredients.
Drain the Barilla Cellentani pasta and rinse under cold water to stop the cooking
Pour the Cellentani pasta into the bowl with the ricotta and Ramano cheese mixture, toss the pasta to combine.
Add ⅓ of the sauce from the Simple Italian Meatballs and Red Sauce recipe and combine.
Add half the coated pasta to an extra-large casserole dish or large lasagna dish. Place 1/2 of homemade meatballs on the layer. Spoon another ⅓ of the red sauce over the top, then top with half the sliced fresh mozzarella cheese.
Repeat with another layer of the coated pasta, and the rest of the red sauce,
Strategically place the other half of the homemade Italian meatballs on the top of casserole and the rest of the fresh mozzarella.
Bake for 18-20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
Garnish with fresh minced parsley and fresh chopped basil before serving.