Vegetarian: Replace the meatballs with veggie meatballs made with lentils or chickpeas.
With red sauce: For an Italian touch, add a layer of tomato sauce between the pasta and the meatballs.
Mixed cheeses: Use a combination of cheddar, mozzarella and parmesan for an even richer flavor.
FAQ
1. Can I make the meatballs in advance?
Yes, you can make the meatballs up to 2 days in advance and store them in the refrigerator or freeze them for later use.
2. What type of pasta is best for this recipe?
Short pasta such as penne, rigatoni or fusilli is ideal because it holds the sauce and meatballs well.
3. Can I use a ready-made béchamel sauce?
Of course! You’ll save time without compromising too much on the taste.
4. Can I make the dish gluten-free?
Yes, use gluten-free pasta and breadcrumbs and make sure the béchamel sauce is made with a suitable flour.
Enjoy! 🥘
