Meatball Pasta Casserole (Print Version)
# Ingredients:
01 -
2 cups pasta shells.
02 -
1/2 cup all-purpose flour.
03 -
1 tablespoon Worcestershire sauce.
04 -
2 large eggs.
05 -
5 cups beef stock.
06 -
2 pounds ground meat.
07 -
Fresh parsley to decorate.
08 -
1/4 teaspoon ground nutmeg.
09 -
1 teaspoon ground black pepper.
10 -
1 medium-sized sweet onion, finely chopped.
11 -
1/2 cup water.
12 -
1 1/2 sticks of butter.
13 -
3 cloves garlic, finely minced.
14 -
3 tablespoons olive oil.
15 -
1/2 cup cream.
16 -
2/3 cup full-fat milk.
17 -
1/2 teaspoon allspice.
18 -
1 1/2 cups panko crumbs.
# Instructions:
01 -
Stir panko, milk, butter-cooked onions, garlic, and spices together.
02 -
Mix cooled crumbs with meat and eggs, then roll into small balls.
03 -
Pop the meatballs into the fridge for half an hour. Set oven to 375°F during this time.
04 -
Prepare pasta until just tender. In batches, cook meatballs until browned.
05 -
Make a butter-flour roux, pour in liquids, and let it bubble gently until rich and smooth.
06 -
Combine pasta, meatballs, and sauce in layers, then bake for half an hour.
# Notes:
01 -
Can stay frozen for up to 3 months.
02 -
Use a meat blend if you want.
03 -
Lasts 3 days in the fridge.