Fettuccine Meatball Lasagne

A unique fusion dish combining classic Italian meatballs with lasagna-style layering, using fettuccine pasta instead of lasagna sheets. This hearty casserole features homemade meatballs, rich tomato sauce, and three types of Italian cheese.

8 servings

2 hr 42 min

Published October 4, 2025

Ingredients

•3 tablespoons olive oil
•1 medium onion
•3 cloves garlic
•½ teaspoon dried oregano
•2 cans whole tomatoes
•1 tablespoon tomato paste
•1 leaf bay leaf
•1 teaspoon salt
•1½ cups bread crumbs
•⅓ cup whole milk
•1 pound meatloaf mix
•2 cloves garlic
•1 ounce Pecorino Romano
•1 large egg
•¼ cup parsley
•½ teaspoon salt
•¼ teaspoon black pepper
•1 cup vegetable oil
•1 pound ricotta
•1 large egg
•1 ounce Pecorino Romano
•¼ cup parsley
•¼ teaspoon salt
•¾ pound dried egg fettuccine
•½ pound mozzarella
•coarsely grated

Cooking Instructions

1.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
35 min
2.
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
20 min
3.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
15 min
4.
Stir together all filling ingredients until combined well.
5 min
5.
Put oven rack in middle position and preheat oven to 425°F.
10 min
6.
Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
12 min
7.
Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
15 min
8.
Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
50 min

Ingredients

•3 tablespoons olive oil

•1 medium onion

•3 cloves garlic

•½ teaspoon dried oregano

•2 cans whole tomatoes

•1 tablespoon tomato paste

•1 leaf bay leaf

•1 teaspoon salt

•1½ cups bread crumbs

•⅓ cup whole milk

•1 pound meatloaf mix

•2 cloves garlic

•1 ounce Pecorino Romano

•1 large egg

•¼ cup parsley

•½ teaspoon salt

•¼ teaspoon black pepper

•1 cup vegetable oil

•1 pound ricotta

•1 large egg

•1 ounce Pecorino Romano

•¼ cup parsley

•¼ teaspoon salt

•¾ pound dried egg fettuccine

•½ pound mozzarella

•coarsely grated

Cooking Instructions

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.

35 min

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).

20 min

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.

15 min

Stir together all filling ingredients until combined well.

5 min

Put oven rack in middle position and preheat oven to 425°F.

10 min

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.

12 min

Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.

15 min

Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.

50 min