Meatball Pasta Bake | Pika Chakula

Meatball Pasta Bake

2013-05-20

A variation on pasta and meatballs, using the well matched ingredients to create an oozing bake. This kids recipe cannot fail to please little ones, its simple yet dynamic flavour is a pleasure on palates both young and old

Ingredients:

Sauce

  • 1 400g tin of chopped tomato
  • 1 tbsp of red pesto
  • 1 tsp of oregano, chopped
  • 250g of broccoli, chopped into even florets
  • 80g of cheddar, grated
  • 20g of Parmesan, grated
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 4 tbsp of olive oil
  • 1 tsp of butter, for greasing
  • 1 pinch of salt

Meatballs

  • 400g of pork mince
  • 4 slices of white bread, broken up
  • 1 egg
  • 1 tbsp of chopped parsley
  • 0.5 tsp of garlic, chopped
  • 1 tbsp of barbecue sauce
  • 1 pinch of salt
  • 1 pinch of pepper

Pasta

  • 250g of penne pasta
  • 1 pinch of salt

Method:

Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water – this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4′s of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately
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