- 1 (12 ounce) box Barilla® White Fiber Mini Penne
- 2 cloves garlic, chopped, divided
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup water
- 2 slices white bread soaked in water
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1 tablespoon chopped fresh parsley
- salt and black pepper to taste
- 4 tablespoons extra virgin olive oil
- 1 (18 ounce) can San Marzano tomatoes
- 1/2 cup heavy cream
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil.
- In a medium bowl combine 1 clove garlic, beef, pork, bread, 1/2 cup cheese, parsley, season with salt and pepper. Combine the mixture, until everything is incorporated.
- Shape mixture into small, evenly sized balls; bake on rimmed sheet for 10-15 minutes or until slightly browned and cooked through.
- Meanwhile, in a large skillet cook the remaining garlic clove in olive oil for 1 to 2 minutes or until slightly yellow in color. Add tomatoes and bring to a simmer. Add cream, season with salt and pepper. Gently toss the meatballs in the sauce and heat through.
- Cook pasta according to package directions. Drain pasta and toss with the meatball sauce.
- Top with parsley and remaining cheese.