Cheesy Bucatini Pie with Mini Meatballs
User Reviews
5
-
Servings
6
-
Course
Main Course
-
Cuisine
Italian
Cheesy Bucatini Pie with Mini Meatballs
Description
The lasagna-like pie involves cooking bucatini pasta then mixing it with eggs, milk, seasonings, and a blend of Parmesan, fontina, and provolone cheeses. This mixture is baked in a buttered springform pan until set and golden brown, with extra cheese sprinkled on top for a bubbly crust. The high oven temperature helps create a firm yet creamy pasta custard with a golden top layer.
The accompanying mini meatballs are made from lean ground beef combined with egg, olive oil, Romano cheese, garlic, breadcrumbs, and Italian herbs, gently mixed to keep a tender texture. The mini meatballs are sautéed and simmered in a crushed tomato sauce seasoned with onions and Italian seasoning, adding acidity and herbaceous notes that complement the cheese pie.
Serving the slices of the baked bucatini pie with the warm, saucy meatballs provides a complete meal with contrasting textures — the custardy pasta and crisp crust alongside the meaty, sauced bites. Basil leaves add a fresh herbal finish.
Ingredients
cheesy bucatini pie
- 1 pound bucatini pasta cooked according to directions
- 3 egg lightly beaten, large
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Parmesan Cheese finely grated
- 8 ounces fontina cheese freshly grated
- 8 ounces provolone cheese freshly grated
- basil leaves for topping
mini meatballs
- 1 pound ground beef lean
- 1 egg lightly beaten, large
- 1 tablespoon olive oil
- 1/3 cup Romano cheese
- 2 garlic minced, cloves
- 1/4 cup panko bread crumbs
- 1 teaspoon basil dried
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 crushed tomatoes 28-ounce can
- 1/2 onion diced, sweet
- 1/2 teaspoon Italian seasoning
- 4 tablespoons butter unsalted
Instructions
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.
mini meatballs
- 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.
Notes
- Handle meatball mixture gently to avoid tough texture; light mixing suffices.
- Form meatballs about 1/2-inch in diameter to yield approximately 30 pieces, ideal for even cooking and serving.
- Butter the springform pan thoroughly to prevent sticking and help form a clean crust.
User Reviews
Overall Rating
5
You'll Also Love
