Bake at 350°F (175°C) for 30 minutes, then remove from the oven and add the remaining 1/2 cup shredded mozzarella cheese on top of the pasta. Continue baking for an additional 10 minutes or until the cheese has bubbled and the cheese is completely melted. Take out from the oven and serve immediately. Garnish with grated Parmesan and basil, chopped parsley, or Italian seasoning, if desired.
+beef balls
In a large bowl, combine beef, eggs, Parmesan cheese, bread crumbs, garlic powder, onion powder, salt, and pepper. Use your hands or a tablespoon to mix well. Roll the meatballs into 1- to 1-inch balls, or about 18 meatballs.
Grease a tagine or baking dish with 1 tablespoon of olive oil and place the meatballs in the baking dish. Bake at 350°F (175°C) for 20 minutes, or until the inside is no longer pink and reaches an internal temperature of 165°F (74°C) as read by a digital meat thermometer. Remove from the oven and add to the pasta pot.
Enjoy !
