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Sausage Meatball Pasta Bake

Craig Robertson

Sausage Meatball Pasta Bake recipe, brought to you by MiNDFOOD.

Sausage Meatball Pasta Bake

This easy pasta bake suggests using pork sausages, but beef or lamb also work well. Use good quality sausages to mix with the spicy tomato sauce and pasta.

Serves 4–6

Takes 20 minutes to make 
and 40 minutes to bake

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 tsp fresh rosemary leaves, chopped

500g good-quality pork sausages, skinned

1 slice white bread, processed into crumbs

in a food processor

1 large free-range egg yolk

1 tsp fennel seeds

black pepper, to season

500g pack ziti, snapped into 3 (or macaroni or bucatini)

400g can chopped tomatoes

700g jar passata (tomato sauce)

300ml chicken stock, hot

salt, to season

50g parmesan, grated (or grana padano)

fresh thyme sprigs, to serve

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

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

3 Preheat oven to 200C. Cook pasta in 
a large pan of boiling, slightly salted water for 5 minutes and then drain well. Tip pasta into an ovenproof dish. Mix in tomato, passata, stock and meatballs. Season with salt and pepper. Sprinkle with parmesan. Bake for 40 minutes until meatballs are cooked through. To serve, garnish with fresh thyme sprigs.

TIP: to freeze for up to 2 months, cool completely, wrap in cling film and freeze. Defrost thoroughly before reheating at 
190C for 30 minutes until piping hot 
(cover with foil if it’s browning too much).

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