GIADA DE LAURENTIIS SPAGHETTI AND MEATBALLS RECIPES

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GIADA'S BAKED ZITI WITH MEATBALLS RECIPE - FOOD.COM



Giada's Baked Ziti With Meatballs Recipe - Food.com image

Recipe courtesy Giada De Laurentiis Show: Food Network Specials Episode: An Italian Christmas With Mario and Giada

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup plain dried breadcrumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated romano cheese
1/4 cup chopped flat leaf parsley
salt & freshly ground black pepper
1 lb ground beef
all-purpose flour, for dredging
1 lb ziti pasta
1/4 cup extra virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
6 tablespoons unsalted butter, cut into 1/4-inch pieces

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
  • In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
  • In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
  • In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
  • In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

Nutrition Facts : Calories 1813.9, FatContent 104.9, SaturatedFatContent 53, CholesterolContent 423.3, SodiumContent 2985.7, CarbohydrateContent 122.2, FiberContent 8.7, SugarContent 17.2, ProteinContent 96.1

ORZO-AND-RICOTTA MEATBALLS WITH MARINARA RECIPE - GIADA DE ...



Orzo-and-Ricotta Meatballs with Marinara Recipe - Giada De ... image

The combination of orzo and ricotta make these little cinnamon-spiced meatballs nicely light. Slideshow:  Meatball Recipes 

Provided by Giada De Laurentiis

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 15

1/4 cup orzo
1 large egg
1 large shallot, minced
2 garlic cloves, minced
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 pound ground chuck (preferably 20 percent fat)
1/2 cup fresh ricotta cheese
1/4 cup water
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup chopped basil, plus more for garnish
2 tablespoons extra-virgin olive oil
24-ounce jar marinara sauce
Shaved Parmigiano-Reggiano cheese, for serving

Steps:

  • In a saucepan of salted boiling water, cook the orzo until al dente. Drain and let cool.
  • In a bowl, beat the egg, shallot, garlic, cinnamon and nutmeg. Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well. Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet.
  • In a large, deep skillet, heat the olive oil. Cook the meatballs over moderately high heat, turning, until just cooked through, 7 minutes. Transfer to a plate.
  • Add the marinara sauce to the skillet and cook over moderate heat until hot, 5 minutes. Add the meatballs and simmer until hot, 3 minutes. Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.

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