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Sausage meatball pasta bake recipe

  • 4servings
  • 60minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsZinc, Copper, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion, finely chopped

  3. 2 garlic cloves, finely chopped

  4. 2 tsp chopped fresh rosemary leaves

  5. 500g good-quality pork sausages, skinned

  6. 1 white bread slice, whizzed to crumbs in a food processor 1 large free-range egg yolk

  7. 1 tsp fennel seeds

  8. 500g pack ziti (from Italian delis), snapped into 3, or macaroni or bucatini

  9. 400g can chopped tomatoes

  10. 700g jar passata

  11. 300ml chicken stock, hot

  12. 50g grated Parmesan or Grana Padano

  13. Fresh thyme sprigs, to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a frying pan and gently fry the onion, garlic and rosemary for 5 minutes until softened and golden.

  2. Put the sausagemeat in a bowl. Mix in the fried onion, breadcrumbs, egg yolk, fennel seeds and some black pepper. Roll into walnut-size balls.

  3. Preheat the oven to 200°C/fan180°C/gas 6. Cook the pasta in a large pan of boiling, slightly salted water for 5 minutes, then drain well.

  4. Tip the pasta into an ovenproof dish. Mix with the tomatoes, passata, stock and sausage balls. Season, scatter over the cheese and bake for 30-40 minutes until the sausage balls are cooked through.

  5. Cool completely, then wrap in cling film and freeze for up to 2 months. Defrost thoroughly before reheating at 190°C/fan 170°C/gas 5 for 30 minutes until piping hot – cover with foil if it’s browning too much. Garnish with fresh thyme sprigs to serve

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