The best of both worlds, Winter Greens and Meatball Pasta Bake provides veggies and protein in one moreish meal. This is a great way to use up slow braised pork meatballs leftover for last night dinner.
Winter Greens and Meatball Pasta Bake Recipe
Serves 4-6
Ingredients:
250g rigatoni pasta
2 tbsp extra virgin olive oil
1 bunch cavolo nero, stem removed and shredded
1 bunch broccolini, trimmed and cut into 3cm pieces
2 cups (500ml) tomato braising liquid from the meatballs
1 tsp chilli flakes
½ batch braised meatballs (8 meatballs) – see master recipe for Slow Braised Pork Meatballs
½ cup (125g) mascarpone cheese
150g grated provolone cheese
200g grated fresh mozzarella
3 rosemary sprigs, to serve
Method:
Preheat oven to 200°C (180°C fan forced). Cook the pasta for 6 minutes, or until just tender (the pasta will be undercooked but will continue to cook in the pasta bake). Drain and refresh. Set aside.
Heat oil in a large, heavy-based, flameproof and ovenproof dish. Add the cavolo nero and broccolini and cook for 4 minutes or until just starting to colour. Add the pasta, tomato braising liquid and chilli flakes and bring to a simmer. Add the pasta and meatballs. Dollop with mascarpone and top with cheeses.
Place in the oven and bake for 15 minutes or until bubbling and cheese is golden. Sprinkle with rosemary in the last minute to crisp.
