Caserecce With Green Meatballs
Recipe first for 4 people based on Potatoes with tomato - cooking method oven.
Preparation:
Preparation: Mash the potatoes and collect them in a bowl. Squeeze the spinach very well, chop it and add it to the potatoes with the Parmesan cheese, breadcrumbs, egg, salt and pepper. Knead well and form meatballs the size of hazelnuts. Brown them in the oil, turning them gently on all sides. Chop the onion and keep it warm in the oven. In their sauce, brown the previously chopped onion. Pour in the tomato pulp, scented with marjoram, salt and pepper. Cook the Caserecce al dente in plenty of salted pasta. Drain them, pour them into a deep serving dish, arrange the meatballs on top and season with the tomato sauce. Serve as desired with grated Parmesan.
Ingredients:
Ingredients: 350 G Barilla Caserecce Pasta - 300 G Boiled Potatoes - 200 G Boiled Spinach - 50 G Parmesan Cheese - 1 Tablespoon Breadcrumbs - 1 Egg - 1 Small Onion - 400 G Tomato Pulp - 1 Small Bunch Marjoram - 4 Tablespoons Olive Oil olive - Salt - Pepper
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