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Cherry tomato and basil pasta bake with meatballs
Cherry tomato and basil pasta bake with meatballs
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Meatball pasta bake with cherry tomato basil sauce, a family favorite!
Ingredients:
  • 500g pork mince
  • 1 egg, lightly beaten
  • 1 garlic clove, crushed
  • 165.00 ml finely grated parmesan
  • 375.00 ml fresh breadcrumbs
  • 300g dried orecchiette pasta
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, cut into 2cm pieces
  • 420g bottle tomato basil tomato sauce
  • Fresh small basil leaves, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Mix together mince, egg, garlic, 2 tablespoons parmesan, and 1 cup breadcrumbs in a bowl. Season with salt and pepper. Shape the mixture into small balls using 1/2 tablespoon at a time, then arrange them on a large tray.
  • Boil pasta in a large saucepan of salted water according to package instructions. Save 1/4 cup of cooking water before draining.
  • Heat oil in a large, deep frying pan over medium-high heat. Brown meatballs in batches, turning occasionally, for approximately 5 minutes until golden all over and almost cooked through. Transfer to a large plate.
  • Saute onion in the pan until softened, about 5 minutes. Add capsicum and cook for an additional 2 minutes. Pour in pasta sauce and bring to a simmer. Take off the heat, then add meatballs, pasta, and reserved cooking water. Season with salt and pepper, and gently mix everything together.
  • Transfer pasta mixture to a 6cm-deep, 19cm x 29cm baking dish. Mix remaining parmesan and breadcrumbs in a small bowl, season with salt and pepper, then sprinkle over pasta. Bake for 25 minutes until golden. Top with basil leaves before serving.

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