Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pasta Centerpiece
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- Level: Easy
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 773
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 34 g
- Cholesterol
- 78 mg
- Sodium
- 1090 mg
This eye-popping centerpiece is not only impressive, but also completely edible. A crispy pasta bowl is filled with homemade marinara and meatballs, then topped off with decadent, cream-filled burrata.
- Level: Easy
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 773
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 34 g
- Cholesterol
- 78 mg
- Sodium
- 1090 mg
Ingredients
Pasta:
Marinara Sauce:
Meatballs:
Topping:
Directions
Special equipment:
a 13-inch metal bowl; an 11-inch metal bowl- For the pasta: Preheat the oven to 400 degrees F.
- Cook the pasta according to the package directions; drain. Spread out on a baking sheet and let cool until easy to handle, about 10 minutes.
- Oil the inside of a 13-inch metal bowl with 1/4 cup olive oil. Put the pasta in the bowl and spread it evenly so that it goes all the way up the sides of the bowl. Drizzle with 2 tablespoons olive oil. Oil the outside of an 11-inch metal bowl and place it inside the other bowl on top of the pasta, pressing down firmly to compact the pasta in the larger bowl.
- Bake until the edges are golden, about 1 hour. Remove the smaller bowl and continue to bake until golden all over, about 1 hour more. Let cool for 5 minutes, then carefully transfer to a large rimmed serving platter.
- For the marinara sauce: Meanwhile, heat the oil in a medium saucepan over medium-high heat. Saute the garlic and onion, stirring, until lightly browned, about 5 minutes. Add the tomatoes, thyme sprigs and basil and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Discard the thyme sprigs. Stir in 2 teaspoons salt and season with pepper.
- For the meatballs: Combine the beef, Parmesan, breadcrumbs, milk, garlic, egg, 1 teaspoon salt and some pepper in a bowl. Form the mixture into 12 meatballs.
- Transfer the meatballs to the marinara sauce. Bring back to a simmer over medium-high heat and simmer until the meatballs are cooked, about 15 minutes.
- For the topping: Line the inside of the pasta bowl with the prosciutto, spoon in the meatballs and sauce and top with the burrata balls. Drizzle with olive oil and top with a sprig of basil.
