Meatballs and Farfalle Bake

Patricia actually calls this NEAPOLITAN MEATBALLS CARBONARA AND FARFALLE BAKE. Here's how she discovered it: "My mother used to make meatballs wrapped in bacon as a meal I always enjoyed. I adapted them with an Italian twist, adding Italian seasonings and pasta." P. Harmon

• 1 1/4 lb. ground chuck
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 10 ounce package frozen chopped spinach, thawed and squeezed of excess moisture
• 2 - 1 ounce mozzarella string cheese, cut into 4 pieces each
• 4 slices bacon, cut in halves
• 8 ounces farfalle (bow-tie pasta)
• 1 - 14.5 ounce can diced tomatoes with basil, garlic, and oregano
• 2 tablespoons grated Romano Cheese

 

METHOD

Preheat oven to 350°F.

Mix together ground chuck, garlic powder, Italian seasoning, salt, pepper, and chopped spinach. Shape into 8 meatballs, forming each around a piece of mozzarella string cheese. Wrap each meatball with a half slice of bacon, fastening with a toothpick.

Bake on shallow baking pan at 350°F for 30-35 min. Remove toothpicks.

Meanwhile, cook pasta as directed on package. Mix cooked pasta with diced tomatoes and meatballs. Place into a 2-quart casserole. Cover and bake in a 350° F oven for an additional 30 minutes or until heated through.

Sprinkle with grated Pecorino Romano cheese.

Serves: 4

Contributor: Patricia Harmon

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