Easy Meatball Pasta Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 340g meatballs
- 300g pasta
- 500g passata
- 75ml hot beef stock
- 1 tbsp Worcestershire Sauce
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 50g grated cheddar
- 50g grated mozzarella
Method
- Preheat the oven to 180c fan.
- Add the meatballs to an oven dish and cook for 15 minutes.
- In the meantime cook the pasta on the hob according to package instructions, less 1 or 2 minutes. It's best to cook the pasta al dente as it will continue to cook when it goes in the oven.
- Once cooked, drain the pasta and remove the meatballs from the oven.
- Add the pasta to the meatballs along with the passata, hot beef stock, Worcestershire Sauce, smoked paprika and oregano.
- Add in about a quarter of the grated cheddar and mozzarella and mix well.
- Top with the remaining grated cheddar and mozzarella and return to the oven for 12-15 minutes until the cheese is bubbling and golden.
- Serve with a portion of veggies and garlic bread.