Italian meatball & mozzarella pasta bake
This cheesy, bubbling meatball and mozzarella pasta bake is the ultimate comforting weeknight supper. This family-friendly recipe is a true crowd-pleaser
- Prep:5 mins
- Serves 4
Nutrition per serving
- kcal 726
- fat 33g
- saturates 11g
- carbs 72g
- sugars 15g
- fibre 9g
- protein 30g
- salt 1.7g
- 340g penne
- 3 tbsp olive oil, plus extra for drizzling
- 12 meatballs
- 2 garlic cloves, crushed
- handful of basil, leaves picked
- 190g jar roasted red pepper paste
- 690g jar tomato passata
- 1 ball mozzarella, drained and torn into chunks
Heat the oven to 200C/180C fan/gas 6. Cook the penne in a large saucepan of boiling lightly salted water for 8 mins. Drain and set aside.
Heat the oil in a flameproof casserole dish over a medium heat and fry the meatballs for a few minutes, stirring until golden all over.
Add the garlic and half the basil and fry for 1 min more. Add the roasted red pepper paste and passata and bring to the boil. Remove from the heat, stir in the cooked pasta and season.
Dot the mozzarella over the top, drizzle with a little more oil and scatter over the remaining basil leaves. Bake for 5 mins, or until the cheese has melted.