Meatball Pasta Bake Recipe
This simple Meatball Pasta Bake cooks all in one pan in about 30 minutes – no boiling the pasta! A hearty, warming comfort food bowl for the perfect quick-win dinner. It usually goes down well with everyone in the family and is just simple and satisfying.
Ingredients
- 2 tsp Sunflower oil
- 340 g Meatballs
- 1 Onion peeled and chopped
- 3 cloves Garlic peeled and chopped
- 300 g Mushrooms sliced
- 400 g tinned chopped tomatoes
- 1/2 tsp chili flakes
- 2 tsp sweet Smoked paprika
- 750 ml Vegetable stock
- 4 tbsp Tomato puree
- 250 g Pasta
- 150 g Mozzarella grated
- Sea salt and freshly ground black pepper
Instructions
- Heat Oil: In a large grill-proof, deep frying pan (or sauté pan), heat the sunflower oil over medium heat.
- Cook Meatballs: Add the meatballs and pan-fry for about 5 minutes until they start to color all over.
- Add Veggies: Add the chopped onion, garlic, and mushrooms. Fry for another 5 minutes until the vegetables start to soften and the meatballs are browned all over.
- Combine Ingredients: Add the tinned tomatoes, chili flakes, sweet smoked paprika, vegetable stock, tomato puree, dry pasta, and a generous amount of salt and pepper. Stir everything well.
- Simmer: Put the lid on, reduce the heat to low, and cook for 15-20 minutes, stirring regularly, until the pasta is cooked through and the liquid is absorbed. If the pasta isn’t fully cooked and the sauce is too dry, add a splash of water.
- Melt Cheese: Preheat your grill to medium. Sprinkle the grated mozzarella over the top of the pasta and pop it under the grill for about 5 minutes until the cheese is melted and bubbly.