Description

Have you ever wondered if a dish could look like a brain straight out of a haunted house but taste so good everyone begs for seconds? Picture a creepy, wiggly pasta creation that hides a surprise of juicy meatballs wrapped in prosciutto, all drizzled with “bloody” marinara sauce

Ingredients

This recipe uses simple ingredients to create a creepy, delicious dish. Here’s what you’ll need, why each one matters, and some substitutions:

Marinara Sauce (32-ounce jar): Provides the “bloody” topping and rich tomato flavor.
- Substitution: Use homemade marinara or a low-sodium store-bought version.
Premade Small Meatballs (1 pound): The hidden surprise, adding protein and savory goodness.
- Substitution: Use homemade meatballs, turkey meatballs, or plant-based meatballs for a vegetarian option.
Kosher Salt: Seasons the pasta water and enhances flavors.
- Substitution: Use table salt (half the amount) or sea salt.
Pre-Cooked Udon Noodles (two 20.82-ounce packages): Creates the brain’s wiggly texture and holds the dish together.
- Substitution: Use soba noodles, ramen, or gluten-free noodles (check cooking times).
Nonstick Cooking Spray: Prevents sticking in the foil mold.
- Substitution: Use olive oil or butter to grease the mold.
Shredded Whole-Milk Mozzarella (1/2 cup): Adds melty, cheesy goodness to bind the noodles.
- Substitution: Use part-skim mozzarella or vegan mozzarella.
Large Eggs (3, beaten): Helps set the noodles into a firm brain shape.
- Substitution: Use flax eggs (3 tbsp flaxseed meal + 9 tbsp water) for a vegan version.
Grated Parmesan (1/2 cup): Adds nutty, salty flavor to the noodles and breadcrumb topping.
- Substitution: Use Pecorino Romano or a vegan Parmesan alternative.
Sliced Prosciutto (4 ounces): Wraps the meatballs for a savory, creepy surprise.
- Substitution: Use bacon, turkey bacon, or omit for a vegetarian version.
Seasoned Italian Breadcrumbs (1/2 cup): Creates a crispy, golden topping.
- Substitution: Use panko or gluten-free breadcrumbs.
Extra-Virgin Olive Oil (2 teaspoons): Helps the breadcrumb topping crisp up.
- Substitution: Use avocado oil or melted butter.

Why These Ingredients Matter

The meatballs and cheese provide protein and calcium, making this a hearty, satisfying dish. The udon noodles add a chewy texture that mimics a brain’s look, while the marinara sauce offers vitamins from tomatoes. The prosciutto adds a gourmet touch, and the ingredients are easy to find and swap for dietary needs, ensuring versatility. Plus, the creepy presentation makes it a fun, memorable addition to any Halloween spread.

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Instructions

Step 1: Preheat and Prep the Sauce

Arrange an oven rack in the center of the oven and preheat to 450°F.
In a medium saucepan, warm 1 pound of premade meatballs in a 32-ounce jar of marinara sauce over medium-low heat for about 10 minutes.
Remove 1 cup of the sauce (without meatballs) and set aside for later.

Tip: Stir occasionally to prevent the sauce from sticking to the pan.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil.
Add two 20.82-ounce packages of pre-cooked udon noodles and cook according to package instructions (usually 2-3 minutes).
Drain the noodles and set aside.

Tip: Rinse the noodles briefly with cold water to stop cooking and prevent sticking.

Step 3: Create the Brain Mold

Roll a 24-inch piece of foil into a prism shape (like a long triangle) to act as the brain’s central crease.
Crumble and flatten two more 24-inch pieces of foil into an 8-by-4-inch oval shape for the brain’s hemispheres.
Place the prism in the center of a 10-cup heatproof bowl, bending the ends to press against the bowl’s sides, dividing it in half.
Place the two foil ovals on either side of the prism to form the brain’s rounded shape.
Cover all three foil pieces with an 18-inch piece of foil, pressing it into the shapes to create the brain mold.
Generously spray the mold with nonstick cooking spray.

Tip: Press the foil firmly to ensure the mold holds its shape during baking.

Step 4: Mix the Noodle Base

In a large bowl, whisk together 1/2 cup shredded mozzarella, 3 beaten eggs, the reserved 1 cup marinara sauce, and 1/4 cup grated Parmesan until combined.
Add the drained udon noodles and toss until evenly coated.

Tip: Use a large bowl to make tossing the noodles easier and avoid spills.

Step 5: Assemble the Brain

Transfer half of the noodle mixture to the foil mold, pressing gently to create a well in the center.
Layer half of the 4 ounces of prosciutto over the well, ensuring it doesn’t touch the foil (to avoid sticking).
Place the warmed meatballs (leaving excess sauce behind) into the well.
Cover the meatballs with the remaining prosciutto, forming a pocket around them.
Top with the remaining noodles, pressing them firmly against the mold’s walls to fill gaps and encase the meatballs.

Tip: Work carefully to keep the prosciutto intact—it adds a fun, chewy surprise!

Step 6: Add the Topping

In a small bowl, toss 1/2 cup seasoned Italian breadcrumbs with 2 teaspoons olive oil and the remaining 1/4 cup Parmesan.
Sprinkle the breadcrumb mixture evenly over the noodles, pressing it down to adhere.

Tip: Spread the breadcrumbs evenly for a crispy, golden crust.

Step 7: Bake and Rest

Bake at 450°F for 30-40 minutes, until the breadcrumbs are deep golden brown and the noodles are set.
Let the brain sit in the mold for 30 minutes to firm up.

Tip: Check at 30 minutes to avoid overbrowning the breadcrumbs.

Step 8: Unmold and Serve

Invert the brain onto a cutting board and carefully remove the foil.
Pour the remaining warmed marinara sauce down the center channel to mimic “blood.”
Slice to reveal the meatball surprise and serve immediately.

Tip: Use a sharp knife for clean slices to show off the hidden meatballs.