INGREDIENTS

PROCEDURE

Pasta:

  • In a large pot of boiling water, add 2-3 tablespoons Rao’s Extra Virgin Olive Oil and a tablespoon of Kosher salt. Add pasta and cook until al dente (about 7 min).
  • Drain pasta, coat with 1-2 tablespoons of Rao’s Extra Virgin Olive Oil.
  • Add 1/4 cup grated Parmesan cheese and toss pasta.
  • Cool pasta in refrigerator for 25-30 minutes.

Meatballs:

  • Shape meatball mixture into balls (1 – 1 1/2 inch).
  • Heat 1/2 cup Rao’s Extra Virgin Olive Oil in a large sauté pan. When oil is very hot, but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.
  • Add 1/4 cup grated Parmesan cheese and toss pasta.
  • Cool pasta in refrigerator for 25-30 minutes.

Muffins:

  • Preheat oven to 375° F
  • In a non-stick muffin pan, add a small amount of pasta, twisting pasta to create a nest.
  • Top pasta with one tablespoon of Rao’s Sauce, a meatball, a teaspoon of grated cheese, followed by half a tablespoon of Rao’s Sauce, and another teaspoon of grated cheese. Repeat for all.
  • Bake for 20-25 minutes, remove from oven and let cool for about 20 minutes.
  • With a small spatula remove from baking tray and serve.

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