After a very, very emotionally wearying day yesterday, I was in the mood to distract myself with some baking and comfort food last night. I’d had The Dough Will Rise Again’s Spaghetti with Ricotta and Spinach Balls on this week’s meal planning calendar, and it fit the bill perfectly. I made some adjustments to account for my lack of spinach and to accommodate my desire for more of a one-dish meal rather than cheese on top of pasta and it turned out really well. This dish is warm, filling, and comforting with tiny pasta, gooey cheese and a taste reminiscent of lasagna.
Baked Farfalline with Ricotta Balls
- 1/2 box of farfalline (or other small pasta)
- 1 jar of spaghetti sauce of your choice
- 7.5 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup grated Romano cheese
- 1 egg
- 1/4 cup bread crumbs
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- pinch of black pepper
- Preheat your oven to 350°. Prepare farfalline to box instructions, rinse and combine with 1/2 jar of spaghetti sauce.
- In a large bowl, combine cheeses, egg, bread crumbs and seasonings. Mix with a spatula until well-combined,
- Cover the bottom of an 11×7 baking dish with about 1/4 of the spaghetti sauce. Roll the ricotta mixture into balls about the size of a golf ball and space them in the baking dish.
- Surround the ricotta balls with the pasta-sauce mixture, then top with the remainder of the spaghetti sauce.
- Place baking dish in the oven and bake for 25-30 minutes.
- Dish into bowls and top with additional parmesan, if you want.
I’d recommend this baked dish for a cold winter’s night or any time you need a dinner that makes you feel loved. Italian seasoned chicken or a ground beef sauce would be a great way to add some protein, or you could add some roasted veggies like zucchini or eggplant for an added nutritional kick.