Barilla® White Fiber Mini Penne with Creamy Tomato Sauce, Meatballs & Parmigiano Reggiano Cheese

Image 1
Short Video

TYPE
First course

Tags

White Fiber, Boiled, First course, Extra-virgin olive oil, Garlic, Ground beef , Ground pork , Heavy cream , Parmigiano Reggiano Cheese , Parsley , San marzano tomato , White bread

Ingredients for 6 people

1 box Barilla® White Fiber Mini Penne
4 tablespoons extra virgin olive oil
2 cloves garlic chopped and divided
1 18-ounce can San Marzano tomatoes
½ pound ground beef
½ pound ground pork
2 slices white bread soaked in water
¼ cup water
1 tablespoon parsley chopped
½ cup heavy cream
Salt and black pepper to taste
1 cup Parmigiano Reggiano cheese divided

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Ingredients

Preparation 30 minutes preparation + minutes cooking

Bring a large pot of water to a boil and preheat oven to 375˚F.

In a medium bowl combine 1 clove garlic, beef, pork, bread, ½ cup cheese, parsley; season with salt and pepper.

Combine the mixture, until everything is incorporated.

Shape mixture into small evenly sized balls and bake for 10-15 minutes or until slightly browned and cooked through.

Meanwhile, in a large skillet cook the remaining garlic clove in olive oil for 1-2 minutes or until slightly yellow in color; add tomatoes and bring to a simmer.