Meatball pasta bake
by
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.
Ingredients
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
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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Meatball pasta bake
