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Barilla® Casarecce Pasta with Spicy Lamb Meatballs, Cannellini Beans and Escarole

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Barilla® Casarecce Pasta with Spicy Lamb Meatballs, Cannellini Beans and Escarole

40 minutes total / Calories 901

Lamb meatballs with Casarecce Pasta Recipe

Looking for a delicious lamb meatball recipe? Try this recipe for Barilla® Casarecce with Lamb Meatballs, Escarole and White Beans for a great Italian meal!

Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.

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Ingredients

Serves 6

1 Box Barilla® Collezione Casarecce
2 Cloves of garlic, gently pressed
1 red hot finger pepper, sliced thin
4 Tablespoons extra virgin olive oil
1 Pound ground lamb
1 Slice, white bread
1 Egg yolk
½ Cup , Romano cheese, divided
2 Cups, cannellini beans
1 Bunch escarole, boiled and roughly chopped
½ Cup sun dried tomatoes, julienne
To Taste salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Pre-heat the oven to 425°F.

Step 2

In a small bowl soak the bread in water then squeeze out the excess.

Step 3

In a medium bowl mix the ground lamb, egg yolk, half the cheese, bread, salt, and pepper.

Step 4

Form ½ inch balls and bake in the oven until brown, approximately 10-15 minutes.

Step 5

Meanwhile, in a skillet sauté gently pressed garlic with olive oil until slightly yellow, add escarole and sauté over high heat.

Step 6

Stir in meatballs, sun dried tomatoes, beans (cooked per package directions) and 1 cup of their cooking water, and bring to simmer.

Step 7

Cook pasta according to directions, drain and toss with sauce.

Step 8

Finish with cheese before serving.

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