Introduction
Pasta al forno with Swedish meatballs is a unique dish that combines two distant cuisines, Italian and Scandinavian, in an irresistible mix of flavors. This recipe combines the richness of the pasta au gratin with the delicacy of the famous Swedish meatballs, accompanied by a creamy white sauce. Perfect for Sunday lunches or family dinners, this dish will conquer everyone at the first taste.
Ingredients
For the Swedish meatballs:
400 g of mixed minced meat (beef and pork)
1 small onion, finely chopped
50 g of breadcrumbs
1 egg
2 tablespoons of milk
1 pinch of nutmeg
Salt and pepper to taste
For the pasta and sauce:
400g short pasta (penne, rigatoni or fusilli)
500ml béchamel sauce
150g grated cheese (Parmesan or Gruyère)
2 tablespoons butter
1 pinch black pepper
Fresh parsley for garnish (optional)
Instructions
Make the meatballs: In a bowl, mix the minced meat with the onion, breadcrumbs, egg, milk, nutmeg, salt and pepper. Form small meatballs and cook in a pan with a drizzle of oil until golden. Set aside.
Cook the pasta: Bring a pot of salted water to the boil, cook the pasta for 2 minutes less than the time indicated on the package and drain.
Assemble: In a greased baking dish, mix the pasta with half the béchamel sauce and half the grated cheese. Add the meatballs, evenly distributed. Pour the remaining béchamel over the top and sprinkle with the remaining cheese.
Bake: Bake in a preheated oven at 180°C for 20-25 minutes, until golden and crispy on top.
Serve: Allow to cool slightly before serving, garnishing with fresh parsley, if desired.
Serving and storage tips
To serve: Serve with a fresh green salad or steamed vegetables to balance the richness of the dish.
To store: You can store leftover baked pasta, covered, in the refrigerator for up to 3 days. Reheat in the oven at 160°C for 15 minutes or in the microwave for a quick meal.
Variations
