Meatball pasta bake

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

Ingredients

Metric

Imperial

Sauce

Meatballs

Pasta

  • 250g of penne pasta
  • 1 pinch of salt

Method

1
Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
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
3
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
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
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
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
10
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
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
First published in 2015

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.

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