PASTA BASKETS WITH VEGETABLE MEATBALLS IN TOMATO SAUCE

INGREDIENTS

For the pasta

• 200g of La Moderna® Spaghetti
• 3 eggs
• 2 cups of grated manchego cheese
• 2 tablespoons of finely chopped parsley
• 5 whole wheat crackers, crushed
• 4 tablespoons of butter
• Salt and pepper to taste
• 1 cup of prepared tomato sauce

For the meatballs

• 1 cup of mashed potato
• 1/2 cup of grated and squeezed carrot
• 1/2 cup of grated and squeezed squash
• 1 egg
• 2 tablespoons of whole wheat flour
• 4 tablespoons of grated Parmesan cheese
• Oil for frying

INSTRUCTIONS

For the pasta

1. Cook the La Moderna® Spaghetti according to the package instructions. Drain and set aside.
2. Preheat the oven to 180°C.
3. In a mixing bowl, add the cooked spaghetti, eggs, manchego cheese, parsley, and crushed crackers.
4. Season with salt and pepper.
5. Mix until all ingredients are well incorporated.
6. Grease a muffin tin with butter and add a portion of spaghetti to create a small hollow in the center.
7. Bake for 15 minutes or until the surface is golden.
8. Remove from the oven and set aside.

For the meatballs

1. In a mixing bowl, combine the mashed potato, grated carrot, grated squash, egg, and flour. Mix until all ingredients are well incorporated.
2. Season with salt and pepper.
3. Form small meatballs with your hands.
4. Set aside.
5. Fry the meatballs in enough oil until they turn golden brown.
6. Set aside.
7. Cut the pasta baskets into strips.
8. Remove the spaghetti baskets from the muffin tin and serve with 4 meatballs, tomato sauce, and Parmesan cheese.