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Meatball pasta bake

Meatball pasta bake

Meatball pasta bake

PT1H15M

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1
Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
  • 1 tsp butter, for greasing
2
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 4 tbsp of olive oil
3
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
  • 1 tsp oregano, chopped
  • 1 400g tin of chopped tomato
  • 1 tbsp of red pesto
4
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
  • 250g of penne pasta
  • 1 pinch of salt
5
Mix all the meatball ingredients together with a large spoon. Shape into small balls
  • 400g of pork mince
  • 4 slices of white bread
  • 1 egg
  • 1 tbsp of parsley
  • 1/2 tsp garlic, chopped
  • 1 tbsp of barbecue sauce
  • 1 pinch of salt
  • 1 pinch of pepper
6
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
7
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
  • 250g of broccoli
  • 1 pinch of salt
8
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
9
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
  • 60g of cheddar, grated
  • 15g of Parmesan, grated
10
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
  • 20g of cheddar, grated
  • 5g of Parmesan, grated
11
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

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