For a comforting dinner, the whole family will devour, try this Meatball Pasta Bake. From the meatballs to the sauce, this entire meal is made from scratch and you'll love how easy it is.
⅓cup, not packedfinely grated Parmesan (20g / 0.7oz)
2teaspoonsdried parsley
¼cupvery finely chopped red onion
1large egg, beaten
1large clove garlic, minced
1teaspoonsalt
½teaspoonpepper
FOR THE SAUCE
1tablespoonolive oil(note 1)
1small red onion, finely chopped
½cupbeef stock
2small cloves garlic, minced
1x400g tindiced tomatoes(14oz)
1x400ml bottlepassata(14oz) (note 3)
2teaspoonsdried oregano
½teaspoonsalt
½teaspooncracked black pepper
½teaspoonsugar
¼cupfresh basil leaves, torn
TO ASSEMBLE
4cupsdry spiral pasta (400g / 14oz)
¾cupgrated mozzarella
1cupfinely grated strong cheddar
For best results, always weigh ingredients where a weight is provided
Instructions
MAKE THE MEATBALLS
Combine the milk and breadcrumbs in a large bowl and let them soak for 5 minutes. Add the remaining meatball ingredients and mix well to combine.
COOK THE PASTA
Fill a large saucepan 2/3 full of water, add 3-4 teaspoons of salt per litre of water (per quart). Bring it to a boil then cook the pasta for 6-8 minutes, or until slightly undercooked (it will cook the rest of the way in the bake).
Drain the pasta and tip it into an 8 cup casserole dish. If using the frying pan as your baking dish, just return the pasta to the saucepan. Drizzle over a tiny bit of oil and mix it around, so that it doesn't stick together. Set aside.
BROWN THE MEATBALLS
Preheat the oven to 200C / 400F / 180C fan forced
Heat roughly half the oil in a large frying pan (a stove to oven pan is great for less washing up). Cook the meatballs over high heat turning often, until browned on the outside. (they don't need to be cooked through). Set aside.
MAKE THE SAUCE
Add the remaining oil to the pan along with the onion. Over medium-high heat, cook the onion, stirring often until softened. Roughly 4-5 minutes.
Add the the beef stock to deglaze, let it come to a simmer.
Add the remaining sauce ingredients - garlic, diced tomatoes, passata, oregano, salt, pepper and sugar and 2 tablespoons basil - to the pan and mix to combine. Bring back to a simmer for 2-3 minutes until thickened slightly Taste and adjust seasoning if necessary.
ASSEMBLE AND BAKE
Add the meatballs, pasta and half the cheeses and stir it all together.
Sprinkle the remaining cheese over the top, then bake 15-20 minutes or until golden and melty.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
It's best to use blocks of cheese and grate / shred them yourself. Pre-shredded cheese often has a floury coating to stop it sticking together but it also affects the texture and melt.
Tomato passata may be known as tomato sauce (not ketchup style) or tomato puree where you are.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.