Pasta Meatball Bake
There’ll be smiles around the dinner table when you bring over this bubbling-hot dish of meatballs & pasta.
Nut-free
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Ingredients
350 g lean minced beef
50 g white breadcrumbs
50 g Parmesan cheese, grated
1 egg yolk
1 tbsp fresh thyme, chopped
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 x 400 g tins chopped tomatoes
2 tbsp tomato puree
1/2 tsp dried oregano
a dash of sugar
125 g Mozzarella, sliced
50 g Cheddar cheese, grated
2 tbsp fresh basil, chopped
225 g fusilli pasta
50 g white breadcrumbs
50 g Parmesan cheese, grated
1 egg yolk
1 tbsp fresh thyme, chopped
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 x 400 g tins chopped tomatoes
2 tbsp tomato puree
1/2 tsp dried oregano
a dash of sugar
125 g Mozzarella, sliced
50 g Cheddar cheese, grated
2 tbsp fresh basil, chopped
225 g fusilli pasta
Method
- In a bowl, mix together the minced beef, breadcrumbs, Parmesan cheese, egg yolk, and chopped thyme. Season with a pinch of salt and pepper.
- Once mixed to a firm consistency, shape into 20 balls.
- Heat the oil in a saucepan. Add the onion and garlic and fry for 5 minutes.
- Now add the tomatoes, tomato puree, oregano and sugar.
- Bring to the boil and add the meatballs. Simmer for 15 minutes until cooked through.
- Cook the pasta in boiling water as per the packet instructions, drain and add to the sauce along with the basil.
- Spoon into a dish and cover with the cheeses.
- Grill for 10 minutes on a medium heat until melted and golden. Then dinner is ready!
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