Fettuccine Meatball Lasagne Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 tsp dried oregano, crumbled
2 (28-oz) cans whole tomatoes in juice, drained
1 tbsp tomato paste
1 turkish or 1/2 california bay leaf
1 tsp salt
1 1/2 cups coarse fresh bread crumbs (from an italian or french loaf)
1/3 cup whole milk
1 lb meatloaf mix (1/3 lb each of ground pork
2 garlic cloves, minced
1 oz finely grated pecorino romano (1/2 cup)
1 large egg, lightly beaten
1/4 cup finely chopped fresh flat-leaf parsley
1/2 tsp salt
1/4 tsp black pepper
1 cup vegetable oil
1 lb ricotta (preferably fresh )
1 large egg, lightly beaten
1 oz finely grated pecorino romano (1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp salt
3/4 lb dried egg fettuccine
1/2 lb chilled fresh mozzarella, coarsely grated

Directions:

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
Form and fry meatballs: Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
Make filling: Stir together all filling ingredients until combined well.
Boil and bake Pasta: Put oven rack in middle position and preheat oven to 425°F.
Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
Cooks' note: Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	840.21 Kcal (3518 kJ)
Calories from fat	453.73 Kcal
		% Daily Value*
Total Fat	50.41g	78%
Cholesterol	123.51mg	41%
Sodium	1306.96mg	54%
Potassium	351.14mg	7%
Total Carbs	61.14g	20%
Sugars	4.98g	20%
Dietary Fiber	6.67g	27%
Protein	40.52g	81%
Vitamin C	8.3mg	14%
Iron	4mg	22%
Calcium	517.8mg	52%

Amount Per 100 g
Calories	283.28 Kcal (1186 kJ)
Calories from fat	152.97 Kcal
		% Daily Value*
Total Fat	17g	78%
Cholesterol	41.64mg	41%
Sodium	440.64mg	54%
Potassium	118.38mg	7%
Total Carbs	20.61g	20%
Sugars	1.68g	20%
Dietary Fiber	2.25g	27%
Protein	13.66g	81%
Vitamin C	2.8mg	14%
Iron	1.4mg	22%
Calcium	174.6mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.2

Points
23

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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