Sicilian Hearty Meal: Meatloaf Brasciole (Roll-Ups), Pasta, Broccolini, and Ricotta Dish

• Difficulty: Easy
• Servings: 4
• Total Time: 50 minutes
• Preparation: 10 minutes
• Cooking: 40 minutes

Ingredients

For the Meatloaf Roll:

• 1 pounds mixed ground beef, pork, and veal (meatloaf blend from butcher)
• Salt and pepper to taste
• cup Italian-style bread crumbs
• 1 egg
• 2 garlic cloves, finely minced
• small white onion, grated
• 2 tablespoons golden or dark raisins, chopped
• 3 tablespoons pine nuts, chopped
• 3 tablespoons grated Parmigiano or Romano cheese
• 2 tablespoons chopped flat-leaf parsley
• 1 cup arugula leaves or baby spinach
• 6 slices prosciutto di Parma
• 6 slices deli provolone cheese
• Extra-virgin olive oil for drizzling

For the Pasta and Vegetables:

• pound cavatappi pasta or rigatoni
• 1 pound broccolini, trimmed into florets
• 2 tablespoons butter
• 1 cup ricotta cheese
• 2 teaspoons lemon zest
• 2 tablespoons fresh thyme leaves, chopped
• 12 grape or small vine tomatoes, halved

Instructions

1. Preheat your oven to 450F. Bring a pot of salted water to a boil for the pasta.
2. In a large bowl, gently combine the ground meat, bread crumbs, egg, garlic, onion, raisins, pine nuts, cheese, parsley, salt, and pepper. Spread this mixture onto a cookie sheet lined with waxed paper into a -inch thick rectangle measuring roughly 12 by 6 to 8 inches.
3. Layer the meat with arugula or spinach, then arrange prosciutto and provolone slices on top. Using the waxed paper as your guide, carefully roll the meat starting from the shorter side into a log shape. Drizzle lightly with extra-virgin olive oil.
4. Roast the meat roll for 20 minutes until golden brown. Remove from the oven and slice into 1-inch thick piecesapproximately three slices per serving.
5. While the meatloaf roasts, cook the pasta in boiling salted water until al dente, about 7 to 8 minutes. Drain and set aside.
6. In a separate saucepan, bring 1 inch of salted water to a boil. Add the broccolini florets, cover, and simmer for 5 minutes until tender. Drain well.
7. Toss the hot pasta with a splash of olive oil, butter, ricotta cheese, lemon zest, thyme, and the cooked broccolini. Season with salt and pepper to taste.
8. Plate the creamy pasta alongside the sliced meatloaf roll. Top the pasta with halved tomatoes and a generous crack of freshly ground black pepper before serving.