1 package of spaghetti
1/2 tsp. salt
1/2 tsp. fennel seeds
1/4 tsp. ground coriander
1/4 tsp. dried basil
1/4 tsp. dried oregano
500 g lean ground beef can be replaced with chicken minced meat
2 tsp. olive oil
1 onion to be sliced and diced finely
1 garlic clove chop
2 bundles of greens (dill, parsley) finely chop
200 g ricotta cheese or thick sour cream
2 dice tomatoes
200 g of any creamy spaghetti sauce
100g grate mozzarella on a coarse grater
In a large pot boil the spaghetti until half cooked. Drain the water.
Mix salt with all the seasonings, add to the stuffing and mix thoroughly. With wet hands form small balls. Pan fry the meatballs until crispy over medium heat. Place on paper towels.
In the same frying pan, fry onion in heated oil for about 3-4 minutes. Add the garlic, herbs, and ricotta cheese, salt, and braise for another 1 minute. Remove the pan from the heat.
Preheat oven to 180 degrees. Grease a baking dish with oil. Using a fork, gently mix spaghetti with the mixed greens. Place in the mold. Spread an even layer of tomatoes and meatballs on top and pour the sauce over them. Sprinkle with grated mozzarella.
Bake, uncovered, for about 30 minutes, until meatballs are cooked. Serve hot. Enjoy!
This casserole can be made not only with spaghetti, but also with rice, having previously boiled it until half cooked.
From spaghetti you can also make a delicious pasta with seafood – see how to do it in our recipe.