Baked Pennette with Meatballs in Tomato Sauce

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Baked Pennette with Meatballs in Tomato Sauce

Instructions

Cook the pennette in plenty of salted water until almost al dente, quench briefly and place in a long baking dish. Chop the onion very finely, soak the rolls in lukewarm water and squeeze out well.
Then mix the minced meat, onion, torn bun, egg yolk, salt, pepper and paprika into a minced meat dough and form very small patties (approx. 1 cm in diameter) and fry them in oil until they are crispy.
For the tomato sauce, fry 1/2 onion in oil, add the tomatoes, chopped a little, with the tomato juice and bring to the boil. Add salt, pepper and basil and simmer for about 20 minutes with the saucepan almost covered. Then add the fried mini chicken to the simmering tomato sauce and let it cook for about 15 minutes.
Put the sauce with the meatballs on the pennette and stir in a little. Cut the mozzarella into small pieces and distribute on the pennette with meatballs. Boil the eggs for 10 minutes, quench, peel and cut into small pieces. Spread on the mozzarella and then sprinkle with plenty of parmesan. Place the baking dish in the oven on the middle rack and bake at about 180 degrees for 30 minutes.
It tastes really delicious - but is not very sauce-heavy - reminds a little of the consistency of ham noodles or the like and is delicious.

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