Baked Mafalda

Baked Mafalda

Using our Signature Blend 2lb Loaf, we made a bubbly, beefy & cheesy dish that is no fuss, belly-filling and easy to put together! Check our Instagram for the video.

Prep Time

10

Cook Time

60

Servings

8

Serves

8

  • 2 packs Schweid & Sons The Butcher's Blend Ground Beef Brick

  • 1 lb Mafalda Pasta (or your favorite pasta cut cooked al dente)

  • 1 can 28oz Whole Tomatoes with juice

  • 2 14.5oz cans Tomato Sauce (or Marinara Sauce)

  • 2 tbsp Olive oil

  • 3 cloves Garlic (minced)

  • 2 tsp Italian Seasoning

  • 1 15oz Tub Whole Milk Ricotta Tub

  • 1 1/2 lbs Mozzarella Cheese (grated)

  • 1/2 cup Parmesan Cheese (grated)

  • 1 Egg

  • Salt (to taste)

  • Pepper (to taste)

  • 1. Heat olive oil in a saute pan over medium heat. Add onions and garlic and saute for several minutes until they are softened. Add Schweid & Sons ground beef (and pork sausage if you add it). Cook until browned and drain of 80% of the fat.

  • 2. Add tomatoes, sauce, salt, pepper, and Italian seasoning to meat. Stir & simmer for 25-30 minutes. After that time, remove 3 cups to a different bowl to cool down.

  • 3. Cook pasta in salted water until al dente. Pre heat oven to 375°F. When pasta is done, drain and rinse under cool water.

  • 4. In a separate bowl, mix together the ricotta, 2 cups of the mozzarella, parmesan cheese, egg, salt and pepper. Stir a couple of times to combine. Add in the cooled pasta and toss lightly. Add the cooled meat sauce and toss lightly.

  • 5. Build the dish! Add a layer of sauce to the bottom of a casserole dish. Add half the coated pasta in and add half of the sauce on top followed by some mozzarella cheese. Repeat this twice to have two full layers.

  • 6. Baked for 20 minutes or until bubbling. Remove from oven and let stand for 5 minutes before serving.

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