All recipesFamily ClubMeatball pasta bake1 hr 4 portionsSave recipeJoin to planI cooked thisPrint cardYearly members: printable PDFIngredientsCooking for424 mini meatballs or 12 regular size (5% fat or less)1 tsp garlic purée1 red onion, chopped1/2 red pepper, chopped1 chilli, chopped1 tsp Italian mixed herbs2 tbsp balsamic vinegarA few leaves basil, chopped1 tin plum tomatoes1/2 carton passata190g dried penne100g mozzarella30g grated cheddarMethod1Pan fry the garlic, onion, pepper and chilli until soft2Add the herbs, stir and add the balsamic vinegar. Reduce, then add the basil3Add the tomatoes and passata, season well and simmer for 30-40 minutes until thickened, breaking down the tomatoes with your spoon as they cook4Boil and drain the penne and fry the meatballs in a separate frying pan5Once the sauce is ready, add the pasta and meatballs and stir6Transfer to an oven proof dish, top with the mozzarella and cheddar and bake at 190°C until the cheese is golden7Serve with a salad#High proteinComments Sign in to leave a comment.Be the first to leave a note.
