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Ingredients
- 5-12 Meatballs; 1-2 per bowl – homemade or store-bought
- 1 1/4 C Shredded Provolone and Mozzarella Cheese – combined
- 2 C Pasta or Marinara Sauce – homemade or store-bought
- 1 lb Penne Pasta – cooked al dente (firm) and drained
- 5-6 Small Round Bread Loaves for Bowls – store-bought
- Fresh Parsley and Grated Romano
Preparation
Fire up your CBO oven to 600+°F – use an infrared temperature gun to check temp when ready. Cut tops off loaves in a circular motion and “gut” to make bread bowls. Trim excess bread from lid and set aside. Combine cooked pasta with 1 1/4 cup sauce and shredded cheese in a large mixing bowl. Slice meatballs in half, add to pasta and stir lightly to coat.
Coat each bowl with 2 T of sauce. Fill bowls evenly with pasta and wedge bread tops at back of each pasta bowl – like a “backboard.” (Tops will crisp up during cooking.) Add 2-4 sliced meatball halves to each bowl and top with grated Romano cheese and fresh parsley.
Bake on oven hearth for 2-3 minutes, turning bowls as needed, till golden brown. Remove bowls from oven. Drizzle additional sauce and dust with more Romano cheese if desired.
Makes 5-6 Servings
