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Barilla® Collezione Casarecce

with Spicy Meatballs, Cannellini Beans & Escarole

  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla® Collezione Casarecce
  • 2 cloves garlic, gently pressed
  • 1 red hot finger pepper, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 1 pound ground beef
  • 1 slice white bread
  • 1 egg yolk
  • ½ cup Romano cheese, grated, divided
  • 2 cups cannellini beans, cooked per package directions
  • 1 bunch escarole, boiled and roughly chopped
  • ½ cup sun dried tomatoes, julienne
  • Salt and black pepper to taste


  1. 1
    Pre-heat oven to 425° F.  Bring a large pot of water to a boil.
  2. 2
    In a small bowl soak bread in water then squeeze out the excess.
  3. 3
    In a medium bowl mix ground beef, egg yolk, hot pepper, half the cheese, bread, salt, and black pepper. Form ½ inch balls and bake until brown, approximately 10-15 minutes.
  4. 4
    Cook pasta according to package directions and drain reserving 1 cup of cooking water.
  5. 5
    Meanwhile, in a skillet sauté garlic with olive oil until slightly yellow. Add escarole and sauté over high heat. Stir in meatballs, tomatoes, beans and cooking water; bring to a simmer.
  6. 6
    Add pasta and toss with sauce. Finish with cheese before serving.

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