Guy Fieri Eats Pasta al Forno with Meatballs | Diners, Drive-ins and Dives

Rino's Place takes your average pasta-and-meatballs to the next level by adding ricotta and mozzarella and baking it in the oven! Watch #DDD, Fridays at 9|8c and #StreamOnMax! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/37SccNT Find it at Rino's place: http://rinosplace.com Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pasta al Forno RECIPE COURTESY OF RINO'S PLACE Level: Intermediate Total: 1 hr 55 min (includes resting time) Active: 1 hr 10 min Yield: 4 servings Ingredients Sauce: Extra-virgin olive oil, for cooking 1 to 2 cloves garlic, minced One to two 28-ounce cans marinara sauce 1 bunch fresh basil Salt and pepper Pappardelle Pasta: 4 cups all-purpose flour, or more as needed 6 eggs Meatballs: 1 pound ground beef 1 pound ground pork 1 pound ground veal 1/2 cup panko, or more as needed 1 tablespoon grated Parmesan 3 pinches kosher salt 3 pinches ground black pepper 2 eggs Canola oil, for frying Pasta al Forno: 2 cups fresh ricotta 2 cups shredded mozzarella Kosher salt Directions Special equipment: a pasta sheeter For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes. For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes. Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles). For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color. For the pasta al forno: Preheat the oven to 350 degrees F. Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down. Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes. Cook’s Note Store-bought pappardelle is fine, too. https://www.instagram.com/guyfieri https://www.facebook.com/GuyFieri/ https://twitter.com/GuyFieri Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DinersDriveInsAndDives #FoodNetwork #PastaalForno Making Baked Pasta al Forno w/ Meatballs | Diners, Drive-ins and Dives with Guy Fieri | Food Network https://youtu.be/rQLzdDHMxVc