Smoky Meatball Pasta Bake
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp Olive Oil
- 24 Beef Meatballs
- 250 g Pasta (fusilli or rigatoni)
- 3 Garlic Cloves (peeled and finely chopped)
- 100 g Chorizo (cut into 1cm rounds)
- 200 g Passata
- 200 ml Beef Stock
- 1 tbsp Tomato Puree
- 1 tsp Smoked Paprika
- 1 tsp Sugar
- 1 tsp Salt
- ΒΌ tsp Black Pepper
- 200 g Buffalo Mozzarella (drained and sliced)
- 30 g Extra Mature Cheddar (grated)
- 1 tbsp Parsley (chopped)
Method
- Preheat the oven to 200Β°c (180 fan/ Gas 6). Place the meatballs in a roasting tray and drizzle with 1 tablespoon of olive oil. Bake in the oven for 15 minutes.
- Meanwhile cook the pasta according to packet instructions, drain and set aside.
- Heat the remaining tablespoon of olive oil in a frying pan and cook the garlic and chorizo for 2-3 minutes on medium heat.
- Stir in the passata, stock, tomato puree, smoked paprika, sugar, salt and pepper, and simmer for 5-6 minutes.
- Stir in the cooked pasta and meatballs. Mix carefully to prevent the meatballs from breaking up.
- Pour into a large baking dish and top with the sliced mozzarella and grated cheddar. Bake in the oven for 10-12 minutes until golden and bubbling. Garnish with parsley before serving.