Easy Meatball Pasta Bake
This Meatball Pasta Bake features delicious, succulent meatballs cooked along with pasta in a rich tomato sauce for an easy, made from scratch family meal.
Servings 5 -6 servings
Calories 574kcal
Equipment
- Large non-stick pan
- Large shallow casserole dish with lid
- Food processor
Ingredients
- 3 cups fusilli pasta uncooked
- ½ cup parmesan or mature cheddar
For the meatballs
- 1.3 pounds ground meat turkey, beef or pork, approx.7% fat
- 1 large egg
- 4 tablespoons breadcrumbs
- ⅔ teaspoon Italian herbs or herbes de Provence
- ⅔ teaspoon fine sea salt
- ½ teaspoon black pepper freshly ground
- ⅓ teaspoon garlic powder
- 1½ tablespoons olive oil for frying
For the sauce
- 1½x14.11oz cans tomatoes
- 2 tablespoons tomato puree
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Italian herbs or herbes de Provence
- 1 onion red or brown, finely chopped
- 3 garlic cloves finely chopped
- 1 red bell pepper deseeded, finely chopped
- 1¼ cups vegetable stock hot
- 1½ tablespoons olive oil
- Black pepper to taste freshly ground
Instructions
- Make meatball mixture: To the food processor add all the meatball ingredients (except the oil). Pulse a few times just to combine the ingredients (do not overprocess). Transfer the mixture to a large bowl.
- Make meatballs: Form meatballs (use approx. 1 tablespoon of the mixture for each ball). You should have 15-16 meatballs.
- Brown meatballs: In a large non-stick pan heat up 1.5 tablespoons of oil and fry the meatballs over a medium heat for about 4 minutes until lightly browned turning often. Remove from the pan and set aside. Preheat the oven to 375F/190C/fan 180/gas mark 5.
- Make sauce base: In a large pan heat up 1.5 tablespoons of oil, add the onion, garlic and pepper and fry for 4-5 minutes until softened stirring often.
- Add tomatoes: Add the tomatoes, tomato puree, herbs, balsamic vinegar, stock and pepper to taste. Cover, bring to the boil then lower the heat and simmer for 8 minutes. Remove from the heat, taste and adjust the seasoning if necessary.
- Boil pasta: In the meantime, boil the pasta in salted water for 4 minutes only (from the time it starts to boil). Strain.
- Add pasta: Stir the pasta into the sauce (after you’ve removed it from the heat).
- Add meatballs: Arrange the meatballs on top gently tucking into the pasta (they should be partly immersed in the pasta and sauce). Scatter the cheese over the top.
- Bake: Bake in the centre of the oven for 20 minutes. Remove from the oven and serve!
Notes
- Use either turkey, beef or pork (approx. 7% fat content).
- I recommend combining the meatball ingredients in a food processor (it’s quick and produces softer meatballs), but you can mix everything by hand instead if you prefer.
- Rub a little oil into your hands when forming the meatballs (so the meat doesn’t stick to your hands).
- I recommend using a large non-stick pan for browning the meatballs. You can also use it for the final dish if the pan is suitable for all heat sources (otherwise use a large shallow casserole dish).
- If using canned tomatoes with added ingredients such as herbs, garlic etc. lower the proportions of these ingredients in the recipe (if applicable).
- Boil the pasta while the sauce is simmering away. Do NOT cook the pasta longer than 4 minutes - it will finish cooking in the oven.
- You can make your pasta and meatball bake more cheesy by stirring some cheese into the sauce, rather than just scattering it on top.
- Bake as soon as assembled.
- Best served immediately. Leftovers, once cooled completely, can be refrigerated, covered, for up to 3 days. Reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 78g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 267mg | Potassium: 650mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1096IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 4mg