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Cheesy Meatball Pasta Bake

Bake at 350 degrees for about 13 to 15 minutes (depending on size). Cook pasta to package instructions. Toss the pasta with the sauce, add more or less depending on your preference.

This Cheesy Meatball Pasta Bake Recipe is one your family is going to absolutely LOVE. So easy to make and even more delicious to eat! Chris x

FULL RECIPE POST: dontgobaconmyheart.co.uk/meatball-pasta-bake/

CHEESY MEATBALL PASTA BAKE | Serves 5

­čŹ┤INGREDIENTS­čŹ┤

Meatballs:

9oz / 250g Ground Beef (15%+ fat)
9oz / 250g Ground Pork (15%+ fat)
2 thin slices of White Bread, cubed
1/4 cup / 60ml Milk
1/4 cup Fresh Parsley, finely diced
1/2 cup / 35g Parmesan, finely grated
1 medium White Onion, grated
2 cloves of Garlic, grated/minced
1 tsp Worcestershire Sauce
1/2 tsp dried Oregano
1 Egg
3/4 tsp Salt
1/4 tsp Black Pepper

Meatball Sauce:

24oz / 700g Tomato Passata (pureed tomatoes/tomato puree in the US
2x 14oz/400g cans of Chopped Tomatoes
8 Sun Dried Tomatoes, finely diced
1 medium Onion, finely diced
2 cloves of Garlic, finely diced
1/4 cup Fresh Parsley, finely diced (plus extra to garnish)
1/4 cup Fresh Basil, finely diced
Salt & Black Pepper, to taste

Plus:

10.5oz / 300g Rigatoni (or other short cut pasta)
1.5 cups / 150g Cheddar, grated (or cheese of choice)
Olive Oil, for frying

­čŹ┤METHOD­čŹ┤

Soak bread in milk, onion, garlic and Worcestershire sauce and mush with a fork. Stir in your parsley, parmesan, oregano, egg and seasoning. Gently work in your pork and beef, then form your meatballs. Make sure you don't overwork the meat.

GRILL/BROIL: lightly spray with oil then pop under grill for 6-10mins or until golden brown. Flip once half way and shake about to evenly cook. Make sure you get a nice colour on them, they don't need to be cooked right through, they will finish poaching in the sauce.
OR FRY: heat a drizzle of oil over medium-high heat and fry for 4-5mins or until golden, shaking frequently. Again, just focus on getting colour and don't worry about being cooked right through.

Fry onion, garlic & sun-dried tomatoes until soft, then pour in your passata & chopped tomatoes. Add parsley, basil & seasoning, then add your meatballs. Simmer for 15-20mins, or until the sauce begins to thicken. Meanwhile, cook pasta in salted boiling water until JUST al dente. You want it still a bit hard.

Combine with pasta in a baking dish, top with cheese and bake at 200c/390f for 15-20mins, or until golden and gooey.

As always, for full nutrition, guidance and recipe notes head to the full blog post dontgobaconmyheart.co.uk/...

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