Baked Egg Linguine With Onion, Scallion, and Umame
Baked Egg Linguine With Onion, Scallion, and Umame might be a good recipe to expand your main course
Leftover Stuffing Meatballs and Marinara
Details
- Servings: 16
- Dish: main course
Cuisine
- italian
Ingredients
- 2 cups leftover bread stuffing
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 1/4 cup tomato paste
- 2 large eggs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 2 pinches red pepper flakes (optional)
- 1 pound lean ground beef
- 1 pound ground pork
- 1 (about 24-ounce) jar marinara sauce
- 1/4 cup fresh basil leaves
- Serving options: cooked pasta, soft polenta, or mashed potatoes
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