Meatball Pasta Bake Recipe - Kids Recipes

Main
easy
4
1 hour 15 minutes

PT1H15M

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.

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Ingredients

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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

400g of pork mince
4 slices of white bread, broken up
1 egg
1 tbsp of parsley, chopped
1/2 tsp garlic, chopped
1 tbsp of barbecue sauce
1 pinch of salt
1 pinch of pepper

Pasta

250g of penne pasta
1 pinch of salt

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Method

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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

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

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

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

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

Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes

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

Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside

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

Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top

20g of cheddar, grated
5g of Parmesan, grated

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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Bruno Loubet

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.