Meatball-Stuffed Pasta Brain
40 min
Ingredients
4 persons
- 1g black pepper
- 40g breadcrumbs
- 1tbsp chopped fresh parsley
- 1Clove clove garlic, finely minced
- 20g Cooking spray or butter (for greasing the mold)
- 1g dried oregano
- 1pc egg
- 1pc egg, lightly beaten
- 50g extra Parmigiano
- 1tbsp grated Parmesan
- 30g grated Parmesan cheese
- 250g ground beef (80/20 lean-to-fat ratio)
- 400g marinara or tomato sauce
- 1tbsp olive oil
- 2tbsp olive oil (for frying)
- 250g Pork Lean Fresh Mince
- 3g salt
- 4g Salt, to taste
- 250克 spaghetti
Preparation
This ghoulish Meatball-Stuffed Pasta Brain is the perfect Halloween centerpiece — part comfort food, part creepy illusion. Tender spaghetti noodles are sculpted into a brain shape and baked with marinara sauce, encasing juicy meatballs hidden inside like a secret “core.” When sliced open, the red sauce oozes out in dramatic fashion — both eerie and delicious. It’s a fun, crowd-pleasing dish that brings fright-night flair to the dinner table!
Instructions:
| 1) | Make the meatballs.
In a large bowl, mix the beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper until combined. Form into 8 small meatballs. |
|
| 2) | Cook the meatballs.
Heat olive oil in a skillet over medium heat. Sear the meatballs for 2–3 minutes on each side until browned but not fully cooked through. Remove and set aside. | |
| 3) | Cook the pasta.
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente (about 8 minutes). Drain and toss with olive oil to prevent sticking. Let cool slightly. | |
| 4) | Mix the pasta coating.
In a bowl, toss the cooked pasta with the beaten egg, Parmesan, and a pinch of salt. This will help it stick together when baked. | |
| 5) | Assemble the “brain.”
Lightly grease a rounded ovenproof bowl (about 1.5–2 L capacity). o Line the inside of the bowl with the coated pasta, arranging it in loops and curves to resemble brain folds. o Spoon half of the marinara sauce into the center. o Add the meatballs, spacing them evenly. o Cover with the remaining pasta, shaping the top like a rounded dome. | |
| 6) | Bake.
Cover loosely with foil and bake in a preheated oven at 180°C for 25–30 minutes, until the pasta is set and the egg has firmed. Remove the foil and sprinkle with the extra mozzarella; bake another 5–10 minutes until golden. | |
| 7) | Unmold and serve.
Let rest for 10 minutes before carefully inverting onto a platter. Spoon extra warmed marinara sauce over the top to create a “bloody” effect. | |
| 8) | Presentation.
Serve sliced so that the meatballs are revealed within the “brain folds.” Garnish with fresh basil or extra sauce for maximum spook factor. | |