Noodle Brains with Meatballs for Halloween

Ingredients:

• 1 can 0.9 kg. marinara sauce
• 450 gr. ready-made meatballs
• 2 packages of 800g cooked-frozen udon noodles (see note)
• 0.5 cups grated whole milk mozzarella
• 3 large eggs, beaten
• 0.5 tbsp. grated parmesan
• 110 g chopped prosciutto
• 0.5 tbsp. Italian breadcrumbs
• 2 tsp extra-virgin olive oil

Preparation:

1. Position a rack in the center of the oven and preheat to 230°C.
2. In a medium saucepan, heat the marinara sauce with the meatballs over medium-low heat for about 10 minutes. Pour 1 cup of the sauce over the meatballs and set aside for serving.
3. Meanwhile, bring a large pot of salted water to a boil and cook the udon noodles according to package directions; drain.
4. Shape a 60 cm long piece of foil into a prism. Remember and straighten two more 60 cm long pieces of foil and roll them into 20 x 10 cm ovals. Place the prism in the center of a 10-cup heatproof bowl and fold the ends so that the foil presses against the bowl, dividing it in half (this will help create the 2 hemispheres of the brain). Place 2 foil ovals on either side of the prism. Cover everything with a 45 cm long piece of foil, pressing it into the foil molds. You now have a brain mold. Spray it generously with cooking spray.
5. In a large bowl, combine the mozzarella, eggs, reserved sauce, and 1/4 cup Parmesan. Add the noodles to the egg mixture and toss to coat evenly. Transfer half the noodles to the pan, pressing gently to create a well in the center. Line the well with half the prosciutto (the ham should not touch the foil or it will stick). Fill the well with meatballs (reserving the sauce in the pan), then top with the remaining prosciutto slices, shaping to create a pocket with the meatballs in the center of the “brain.” Top with the remaining noodles and spread them out so they fill all the crevices, surround the meat, and press firmly against the sides of the pan. In a small bowl, combine the breadcrumbs with the olive oil and remaining 1/4 cup Parmesan, then sprinkle evenly over the noodles, pressing down to hold the crumbs in place.
6. Bake until the breadcrumbs are golden brown and the noodles are completely set, 30-40 minutes. Let rest in the pan for 30 minutes. Then, invert onto a cutting board and pour the remaining sauce lengthwise between the two brain hemispheres.
   
   

   Note

   
   Cooked-frozen udon noodles are usually fluffier than dry ones. They can be found in the frozen food section of many Asian stores.