Cheesy Meatball Pasta Ring (Ciambella di Pasta Pasticciata)

Ciambella di Pasta Pasticciata: A Savory Italian Pasta Ring with Meatballs and Cheese

Servings: 6
Category: Pasta Dishes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ciambella di Pasta Pasticciata is a delightful Italian dish that brings together the rich flavors of homemade meatballs, fusilli pasta, and melted cheese, all encased in a beautiful ring shape. This recipe combines the comfort of pasta with the savory depth of a rich tomato sauce and fragrant herbs. Ideal for a family dinner or as a showstopper at your next gathering, this dish will surely leave everyone asking for more. Let’s take a closer look at how to make this crowd-pleasing masterpiece.

Ingredients

Instructions

1. Prepare the Tomato Sauce:
   Start by making the rich tomato sauce for your Ciambella. Heat a non-stick pan over medium heat and add a drizzle of extra virgin olive oil. Once the oil is hot, add the garlic clove (whole) and sauté for a minute until fragrant. Be careful not to burn the garlic. Next, pour in the passata di pomodoro (tomato sauce) and add the fresh basil leaves. Let the sauce simmer on low heat while you prepare the rest of the dish. Stir occasionally.

2. Prepare the Meatballs:
   In a large mixing bowl, combine the ground beef with the sweet paprika, freshly grated nutmeg, and fresh thyme leaves. Crack the egg into the bowl, and add the grated Grana Padano DOP cheese. Mix all the ingredients together with your hands until well combined.

   Roll the mixture into small meatballs, each weighing about 5g. The size of the meatballs is crucial to ensure they cook evenly and stay tender. Set them aside while you prepare the frying pan.

3. Fry the Meatballs:
   Heat the vegetable oil in a large frying pan. Use a kitchen thermometer to check the oil temperature, ensuring it reaches 175°C-180°C (350°F-355°F). Once the oil is hot enough, gently drop in the meatballs, being careful not to overcrowd the pan. Fry the meatballs in batches until they are golden brown on all sides, about 5-6 minutes per batch. Once cooked, remove them from the oil with a slotted spoon and place them on a paper towel to drain any excess oil.

4. Cook the Fusilli Pasta:
   While the meatballs are frying, bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 7-8 minutes, or until al dente. Once cooked, drain the pasta, but make sure to reserve a small amount of pasta water to help adjust the sauce later.

5. Combine Pasta and Sauce:
   Add the cooked fusilli pasta directly into the simmering tomato sauce. Stir in the cubed Asiago cheese and mix thoroughly to coat the pasta in the sauce and melt the cheese. Add a few of the fried meatballs into the pasta and gently mix them in.

6. Assemble the Ciambella (Pasta Ring):
   Preheat your oven’s grill to 240°C (464°F). Grease a 26 cm (10-inch) ring mold with oil. Arrange the remaining meatballs in a circular pattern inside the mold, placing them evenly around the base. Carefully pour the pasta mixture over the meatballs, ensuring everything is evenly distributed.

   Sprinkle the top with the remaining grated Grana Padano cheese for a golden, cheesy finish.

7. Grill to Perfection:
   Place the ring mold under the preheated grill and cook for about 8-10 minutes, or until the top is golden brown and bubbling. Keep an eye on it to prevent burning, and remove it once the cheese is perfectly melted and the pasta is slightly crispy at the edges.

8. Serve:
   Carefully remove the Ciambella di Pasta Pasticciata from the mold and transfer it to a large serving plate. Let it cool for a few minutes before slicing into wedges. Serve warm, garnished with a few fresh basil leaves if desired. This savory pasta ring is best enjoyed fresh from the oven but can also be reheated the next day for a delicious leftover meal.

Tips and Variations:

• Meat Options: While this recipe uses ground beef, feel free to substitute it with ground turkey, chicken, or pork f