Meatball and Pasta Bake

When I think about recipes for you I can’t help but look at warming dishes, as we’re settling into a cold wet winter after a glorious autumn. This is an old fave which I hope will be suitable for a summer evening.

Serves 4

1tbsp olive oil
12 beef meatballs
1 red, orange or yellow pepper, deseeded and cut into 2cm pieces
2 garlic cloves, finely chopped
Bunch of salad onions, thinly sliced
2 x400 cans tomatoes
2tbsp tomato puree
1tsp brown sugar
1/2tsp dried rosemary
1/4tsp chilli flakes
Salt and pepper
300g pasta, such as penne or rigatoni
125g mozzarella, cubed.

Heat the oil in a large pan and cook the meatballs and peppers for 5-6 minutes, stirring frequently. Add the garlic and salad onions and cook for a further 2 minutes.

Add the tomatoes, tomato puree, sugar, dried rosemary and crushed chilli. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the meatballs are thoroughly cooked and there is no pink meat.

Cook the pasta according to the pack instructions. Drain well, return to the pan, then stir in the meatballs and sauce. Transfer to a heatproof dish, top with the mozzarella and cook under a medium grill for 4-5 minutes until bubbling and golden.

For the ultimate in oneupmanship you could make your own meatballs!


Image found here


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