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Casarecce Pasta with Spicy Lamb Meatballs, Cannellini Beans & Escarole

Barilla Collezione Casarecce Pasta

Made with

Casarecce Pasta | Barilla Collezione

  • Prep
  • Cook
  • Skill

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!

  • 901
  • 35g
    Total Fat
  • 102g
    Total Carbohydrate
  • 46g
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Ingredients for 6 people

  • 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
  • salt and black pepper to taste


  • Pre-heat the oven to 425°F.
  • In a small bowl soak the bread in water then squeeze out the excess.
  • In a medium bowl mix the ground lamb, egg yolk, half the cheese, bread, salt, and pepper.
  • Form ½ inch balls and bake in the oven until brown, approximately 10-15 minutes.
  • Meanwhile, in a skillet sauté gently pressed garlic with olive oil until slightly yellow, add escarole and sauté over high heat.
  • Stir in meatballs, sun dried tomatoes, beans (cooked per package directions) and 1 cup of their cooking water, and bring to simmer.
  • Cook pasta according to directions, drain and toss with sauce.
  • Finish with cheese before serving.
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