Collezione Bucatini Pasta Recipe with Meatballs

Collezione Bucatini Pasta Recipe with Meatballs

This Barilla® Collezione Bucatini pasta with meatballs recipe is spaghetti and meatballs, all grown up. For top-quality meatballs, use 90 percent lean, grass-fed beef, an organic egg, diced white breadcrumbs, Italian parsley and grated Parmigiano cheese. Barilla® Collezione Bucatini is a robust pasta shape with a hollow center, making it for rich tomato-based sauces such as the one in this recipe. You'll love this elevated version of a tried-and-true Italian classic.
Photo + Recipe Credit: Barilla Executive Chef Lorenzo Boni 

Meatballs Ingredients: 

1 lb grass-fed beef, 90% lean
2 oz. [1 cup] white bread, diced with no crust
1/2 cup [2 oz.] Parmigiano, grated
2 tbsp. Italian parsley, chopped
1 organic egg
TT salt and black pepper


1. Preheat oven to 425°F
2. Soak bread in water for a few minutes. Drain the excessive liquid and make a paste by smashing wet bread on the side of a stirring bowl
3. Stir the remaining ingredients in the bowl and mix well
4. Shape mixture to 1-inch meatballs and bake for 12 minutes

For the Sauce Ingredients:

2 cloves garlic, thinly sliced
4 tbsp. extra-virgin olive oil
1 tsp dry oregano
1 28 oz. can chopped Italian tomatoes
1 cup water
TT salt and black pepper
½ cup Parmigiano, grated
1 tbsp. Italian parsley, chopped


1. Sauté garlic in olive oil for one minute, add oregano and sauté for another minute
2. Then add chopped tomatoes, salt and pepper along with 1 cup water
3. Bring sauce to a boil and add meatballs, simmer for five minutes
4. Bring one large pot of water to a boil and cook pasta according to instructions
5. Toss pasta with meatballs and sauce
6. Serve topped with Parmigiano cheese and parsley

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