Meatball pasta bake
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Bruno Loubet offers his take on a classic pasta and meatball dish, with a thick tomato and broccoli sauce surrounding pork meatballs and penne pasta. Baked to ensure a delicious melted cheese topping, this dish makes the perfect comfort food.
First published in 2015
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Ingredients
Metric
Imperial
Sauce
- 1 400g tin of chopped tomato
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp oregano, chopped
- 1 tbsp of red pesto
- 250g of broccoli, chopped into even florets
- 80g of cheddar, grated
- 20g of Parmesan, grated
- 1 tsp butter, for greasing
- 4 tbsp of olive oil
- 1 pinch of salt
Meatballs
Pasta
- 250g of penne pasta
- 1 pinch of salt
SAVE RECIPE
Method
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
6
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
8
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
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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