Today is National Noodle Ring Day (don’t you love nonsensical holidays?)
What, you may ask, is a noodle ring?
It is not a ring-shaped noodle (like Spaghettios), it is a pasta dish cooked in a ring mold (or bundt pan in my case) and topped/filled with some sort of gravy & protein- based filling before serving.
I was googling random foodie holidays when I found this one. In my research, I discovered that the noodle-ring gained popularity in the 1940’s (World War 2 era) and stuck around through the 1950’s before fading to obscurity.
Most of the recipes, including the one I found in my reprinted copy of the Betty Crocker Picture Cookbook (original from the 1950’s) were filled with a cream/milk-based gravy. While that was appealing to me (I was thinking something along the lines of a chicken pot pie filling…also from the Betty Crocker Cookbook), I ended up making spaghetti and meatballs, since I knew it would be an easier sell with my kids.
Betty Crocker's Picture Cookbook by Betty Crocker
My rating: 4 of 5 stars
A classic cookbook. It is chock-full of retro recipes but also tried and true recipes to use time and time again!
View all my reviews
Hubs and I loved this one as a fun version of a traditional spaghetti and meatballs - the kids were a bit more skeptical and were even enthused about the leftovers (more for us, right?)
Noodle Ring Day
- Cheesy Noodle Ring with Creamy Shrimp and Scallops by Karen’s Kitchen Stories
- Gluten-Free Quinoa Fusilli Pasta Ring by Sneha’s Recipe
- Kugel Yerushalmi by Pandemonium Noshery
- Spaghetti & Meatballs Noodle Ring by Amy’s Cooking Adventures
Spaghetti & Meatballs Noodle Ring
Inspired by the Betty Crocker Picture Cookbook
12 ounces egg noodles, cooked al dente
2 tablespoons butter
¾ cup milk
1 ¼ cup shredded mozzarella cheese
¾ cup grated parmesan cheese
½ teaspoon black pepper
3 eggs, lightly beaten
1 ½ pounds lean ground beef
¼ cup breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon garlic powder
½ teaspoon black pepper
1 (24 ounce) jar pasta sauce
Preheat oven to 350 degrees F and spray a bundt pan with nonstick spray.
Cook the egg noodles to al dente and drain. Return to pan off heat. Stir in the butter until melted. Add the milk, cheeses, and pepper and stir to mix. Finally add the eggs (eggs are added last to ensure the pasta/pot are cooled enough that the eggs won’t scramble)
Place the noodle mixture into the prepared bundt pan and bake in the preheated oven for 30-45 minutes or until a knife inserted into the center of the pasta comes out clean.
To make the meatballs, mix together the beef, egg, breadcrumbs, and spices. Roll into meatballs and place on a baking sheet lined with parchment, foil, or a silicone baking mat. Bake the preheated oven for 20 minutes or until the meatballs are cooked to 160 degrees F.
Heat the pasta sauce in a medium saucepan over medium heat. Add the cooked meatballs and stir to coat.
Unmold the noodle ring onto a serving platter. Pour the meatball mixture into the center and serve.