Meatball Pasta Bake

Prep time: 50 mins | Serves: 4-6

Ingredients: ‍ ‍

For the Meatballs:

• 500g minced beef

• 50g breadcrumbs

• 1 egg (approx. 55g)

• 10g garlic, minced

• 20g parmesan, finely grated

• 5g dried oregano

• 5g sea salt

• 2g freshly ground black pepper

For the Sauce & Pasta:

• 300g pasta (penne or rigatoni)

• 20g olive oil

• 150g onion, finely chopped

• 10g garlic, minced

• 400g passata

• 200g chopped tomatoes (tinned)

• 5g dried basil

• 5g sugar

• 5g sea salt

• 2g freshly ground black pepper

To Finish:

• 150g mozzarella, grated

• 50g cheddar, grated

• 15g fresh basil (optional)

Method:

1. Preheat your oven to 180°C (fan 160°C).

2. In a large bowl, combine the minced beef, breadcrumbs, egg, garlic, parmesan, oregano, salt and pepper. Mix well and form into small meatballs (approx. 20–24).

3. Heat a frying pan over medium-high heat and brown the meatballs for 5–6 minutes until sealed and lightly coloured. Set aside.

4. Cook the pasta in salted boiling water until just under al dente. Drain and set aside.

5. In the same pan, heat the olive oil and cook the onion for 5–7 minutes until soft. Add the garlic and cook for 1 minute.

6. Pour in the passata and chopped tomatoes, then add dried basil, sugar, salt and pepper. Simmer for 10 minutes until slightly thickened.

7. Add the browned meatballs to the sauce and cook for a further 5 minutes.

8. Combine the cooked pasta with the sauce and meatballs, mixing well.

9. Transfer everything into a baking dish and spread evenly.

10. Sprinkle over the mozzarella and cheddar.

11. Bake for 20–25 minutes until bubbling and golden on top.

12. Remove from the oven and allow to rest for a few minutes. Finish with fresh basil and serve hot.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until piping hot. Suitable for freezing for up to 1 month.