Gemelli and Meatless Balls

Gemelli are one of my favourite pastas to work with. They are so dense and texturally pleasing, even if you should overcook them a tad they keep a good chew.

Pasta Bakes are one of my favourite dishes to prepare. They're easy to whip up, easy to clean up, and to make delicious! You can really combine anything with pasta and melt some beautiful cheese on it and it's safe to say it will be delicious. This bake incorporates some delicious Vegetarian meatballs that add both texture and flavour and really help make this dish delish!

It's filling and satisfying, flavourful, and something everyone will love!

Gemelli and MeatlessBalls



Prep Time: 15 Min

Cook Time: 55 - 60 Min

1. Preheat oven to 375 F

1. Place the YVES VEGGIE MEATBALLS on an ungreased baking sheet. Place in the preheated oven and bake according to package directions (13 – 15 Min). Halfway through, sprinkle with dried herbs and flip the balls. Set aside.

 
**Remember, utilize time by beginning the sauce while the meatballs cook.

1. In a large frying pan, bring to temperature on medium and combine the butter and EVOO. Add the garlic and fry 3 minutes stirring often to avoid burning.

1. Add the onion and celery and a pinch of sea salt / black pepper. Continue frying 5 minutes or so until the vegetables are becoming translucent and tender.

1. In a small mixing bowl, combine the tomatoes, fresh basil, garlic powder and dried parsley. Blend together using an IMMERSION BLENDER until thoroughly blended. Pour the blended tomatoes in to the frying pan.

                      Grocery List

• 2 C Uncooked Gemelli Pasta

• 12 – 15 YVES Veggie Meatballs
• ¼ Tsp. Dried Parsley
• ¼ Tsp. Dried Basil

• ¼ C EVOO
• 1 Tbsp. Unsalted Butter
• Yellow Onion, diced
• 1 stalk Celery, halved lengthwise and sliced
• 3 cloves Garlic, chopped
• 796ml can Diced Tomatoes
• ½ C fresh Basil + garnish
• 1 Tbsp. Tomato Paste
• ¼ Tsp. Garlic Powder
• ¼ Tsp. Dried Parsley
• Sea Salt / Black Pepper

• 3/4 C Mozzarella, shredded
  
• ½ C Parmesan, grated

1. Bring to a boil, give a pinch of sea salt / black pepper, reduce heat to medium low and leave covered 20 minutes stirring occasionally.

1. In a large sauce pot, fill with cold water ¾ of the way full and bring to a boil on medium high heat. Season liberally with sea salt and add the pasta. Cook to Al Dente according to package directions.

1. Strain the pasta into the frying pan with the sauce and stir to coat the pasta evenly. Taste and adjust your sea salt / black pepper if necessary.

1. Coat a 2 ½ qt. baking dish with EVOO and pour half the pasta into the baking dish gently pressing it into all sides and corners. Sprinkle half the shredded mozzarella and half the grated parmesan to coat the layer of pasta.
   

1. Pour the remainder of the pasta / sauce over the cheesy layer again pressing it evenly across the dish. Take your cooked meatballs and gently nestle them down into the pasta sporadically through the dish. Sprinkle with the remaining parmesan/mozz.
   

1. Cover and return to oven at 375 F for 20 Minutes, remove the cover and cook another 10 – 15 Minutes. Remove and garnish with fresh basil.

1. Serve with fresh parsley, basil, and grated parmesan.