Baked Pasta Vesuvio

Cardiologist and chef Mike Fenster shows you how to switch up your pasta routine with Pasta Vesuvio in this episode of Dr. Mike Cooks. The dish has all the classic parts of an Italian pasta—a zesty tomato sauce, fresh mozzarella, bright green herbs, and hearty meatballs—and it is prepared in a ramekin to assist with portion control. Don't forget the Parmesan Reggiano!

Ingredients
  • 1-pound grass-fed ground beef or bison
  • 1 tablespoon Dijon mustard
  • 1 tablespoon assorted herbs (ex. thyme, oregano, parsley)
  • 1 teaspoon salt
  • ~ 3 ounces rigatoni dried Italian pasta
  • 1 teaspoon olive oil
  • ~ 4 ounces ricotta cheese
  • 1 tablespoon finely chopped herbs (ex. parsley)
  • red tomato sauce
  • 1 tablespoon grated Parmesan
  • 1 teaspoon tomato paste
  • ½ teaspoon lemon zest
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons salt
  • 1 quart water
  • ~ 4 ounces fresh vegetables (ex. peas)
  • ~ 7 ounces fresh Buffalo mozzarella
  • basil for garnish
Method
Meatballs: Preheat an oven to 350 degrees F. Mix all the ingredients together well in a bowl. Portion into roughly 1.3 ounce meatballs; you should finish with 24. Cook on a lined, rimmed baking sheet for approximately 20 minutes; until cooked through. Remove. Pasta: Bring the salted water to a boil. Par-cook the dried pasta for 3 minutes; remove, cool and dry. The pasta should still be quite firm, It will finish cooking in the oven. Filling: Combine all the ingredients together in a bowl and fold together. Assembly: Preheat an oven to 425 degrees F. In an oven proof ramekin (either 200 g or 8 ounce) place parchment paper and lightly grease the sides. Place a slice of mozzarella onto the parchment paper. Arrange the rigatoni vertically around the sides. Place the filling and 2 meatballs in the middle. Seal the top of the ramekin with the remaining mozzarella. Bake for 5 to 7 minutes, until cheese is bubbling. Turn on the broiler and finish browning the cheese, approximately another minute. Remove and allow to cool for three minutes. Gently run a knife around the inside of the ramekin to release the dish. Slightly tip the ramekin over a sink to allow any excess liquid to drain off. Fully invert the ramekin on a serving dish and release the pasta from the vessel. Top with hot red sauce, garnish with basil and serve immediately (serves 2).
Duration: 04:46. Last Updated On: 2017-04-27

Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
636
31.8% Complete
32%
Fat
23g
35.3846153846% Complete
35%
Cholesterol
103mg
34.3333333333% Complete
34%
Sodium
1632mg
70.9565217391% Complete
71%
Carbohydrates
53g
41.0852713178% Complete
41%
Fiber
5g
20.0% Complete
20%
Sugar
8g
16.0% Complete
16%
Protein
50g
98.0392156863% Complete
98%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sugar
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