Baked Rigatoni With Meatballs

Ingredients

3 garlic cloves
1 bunch of basil
1 kg pureed tomato
400 g Rigatoni
salt to taste
ground black pepper to taste

For the Meatballs

2 tbsps fresh parsley leaves
500 g lean minced beef
125 g grated Parmesan cheese
Juice of 1/2 lemon
1 egg
3 tbsp olive oil for soufflé dish

Directions

Finely chop garlic
Chop Basil leaves
Pour the pureed tomato in a frying pan and add 2/3 of the garlic, the basil and a pinch of salt
Cook over medium heat, stirring occasionally, until slightly thickened, 10-12 minutes; there should be some liquid left in the pan
Season to taste with salt and pepper, and set aside.
Wipe the frying pan clean

How to make the meatballs

Chop the parsley leaves
Put the minced beef, 1/4 of the Parmesan, the chopped parsley leaves, remaining garlic, lemon juice, salt and pepper in a bowl.
Add the egg.
Mix all the ingredients in the bowl with your hands until they are thorougly combined.
Shape the mixture into meatballs
Heat the remaining oil in the frying pan.
Fry the meatballs in batches until they are brown 2-4 minutes

Bake the Rigatoni

Heat the oven to 190 C
Brush the inside of the soufflé dish with olive oil
Boil the rigatoni for 8 to 10 minutes
In a saucepan, stir the pasta and sauce together until the pasta is well coated with sauce
Spoon 1/3 of the previous mixture in the dish, spoon half the meatballs, sprinkle with 1/3 of Parmesan
Repeat those steps, add the remaining pasta sauce and sprinkle with Parmesan.
Bake for 35 minutes.

Bon Appétit!

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Farfalle with Tuna, Mushrooms and Cream

Preparation time: 10 minutes
Total cooking time: 15 minutes
Serves 4

Ingredients

• 60 g (2 oz) butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 125 g (4oz) button mushrooms, sliced
• 1 cup (250 ml/8 fl oz) cream
• 450 g ( 14 oz) can tuna in brine, drained and flaked
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 500 g ( 1 lb) farfalle

Directions

1. Heat the butte and olive oil in a large frying pan. Add the onion and garlic to the pan and stir over low heat for 3-5 minutes, until the onion is soft.
2. Add the mushrooms to the pan and cook for 2 minutes. Pour in the cream, bring to the boil, then reduce the hear and summer until the sauce begins to thicken. Add the tuna, lemon juice and parsley and stir until heated through. add salt and pepper, to taste.
3. While the sauce is cooking, add the Farfalle to a large pan of rapidly boiling water and cook until "al dente". Drain thoroughly, then return to the pan, Add the sauce to the Farfalle and toss to combine. Serve immediately.

Variation

You can use a can of salmon, drained and flaked, instead of tuna.

Note

Farfalle, attractive pasta made into the shape of a bow or butterfly, comes in various sized, as well as flavors other than the plain, such a tomato or spinach.

Recipes: Meatballs Fusilli

Preparation time: 30 mns

Ingredients

• 250g colored fusilli
• 400 g ground beef
• 2 medium onions
• 10 g Parmesan
• 500 g tomato sauce
• 1 green pepper
• 2 cloves garlic
• 1 tbsp olive oil
• 1 medium carrot
• 1/4 cup red wine
• 1/4 cup water
• parsley leaves
• salt
• black pepper to taste

Directions

• In a preheated pan, on a High heat, fry 1 finely chopped onion with olive oil, add chopped garlic, diced carrot and diced pepper
• Leave the vegetables cook on Medium heat, meanwhile combine, in a bowl, ground beef with one minced onion and Parmesan. Shape into meatballs.
• Add them to the vegetables and cook on High temperature 
• When the meat is almost done, add the tomato sauce, wine and water, season with salt and pepper. 
• Simmer for 5 mns.
• Boil the Fusilli for 7 minutes, add them to the sauce and simmer for 5 extra minutes.
• Decorate the plate with fresh parsley leaves
• Bon appétit!

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How To Be Super Mom: Fish Fingers

 

Recipe: Farfalle Pizza Salad

Farfalle Pizza Salad

 

 Kids will love it!!

Ingredients

100g uncooked coloured farfalle, boiled and cooled
150g sliced turkey, chopped
150g shredded cooked mozzarella
50 g pitted black olives, chopped
50 g pitted green olives, chopped
4 small tomatoes, seeded and cubed
10 leaves of romain lettuce
10 g parmesan
Supermom Italian dressing
For the decoration: 1 quartered tomato, 5 pitted black olives, 4 turkey rolls, 5 pieces of farfalle. 

Mix all the ingredients, cool and serve.

Tip: Always choose romain lettuce for your salads.
Romain lettuce is a highly nutritious leafy green it contains, per head, 17% protein, 206 mg calcium, 44% RDA of Omega-3, more Vitamin C than an orange, 6 mg of iron, rich in Vitamin B, Water, Vitamin A, mineral rich.

 Add this recipe to your "how to be super mom" manual