It is a very traditional Italian dish, perfect for Sunday lunch.
Chop onion and fry it with Noor Oil, add tomato puree, some chopped basil leaves and a pinch of salt, cook for 20 minutes.
Meanwhile, chop the sliced bread and allow it to soften in milk, squeeze it and crush it with a fork, stir in the meat and add the egg, a pinch of nutmeg, salt, a little pepper, and plenty of parmesan cheese along with the chopped parsley.
Mix all the ingredients and make many tiny meatballs, coat with some flour and let them fry with plenty of Noor Oil.
In a bowl, mix the ricotta with half the quantity of tomato sauce, a pinch of nutmeg powder, and whisk well to a creamy consistency, and set it aside.
Meanwhile, boil the pasta in a pot with salted water, drain it al dente, season it with a few ladles of sauce.
In a baking dish, pour half of Mafaldine, cover with the tomato cheese sauce, half the meatballs, two tablespoons of Parmesan cheese, a bit of tomato sauce and half of the diced mozzarella. Pour over the rest of the pasta and cover with the remaining meatballs, the rest of the remaining sauce, mozzarella, parmesan cheese and a few flakes of Noor Margarine.
Let it gratinate for 20 minutes in the oven at 200°C.
If you like eggplants you can cut them in thin slices, fry them and add them to your baked pasta dish with the other ingredients.