Meatball pasta bake

PT1H15M

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Ingredients

Metric

Imperial

Sauce

Meatballs

Pasta

  • 250g of penne pasta
  • 1 pinch of salt
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
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
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