Sausage Meatball Pasta Bake
Sausage Meatball Pasta Bake
Rate this RecipeIngredients
- 8 sausages of choice (pork, beef, chicken or lamb)
- 2 tablespoons extra virgin olive oil
- 1 brown onion diced
- 2 cloves garlic crushed or finely chopped
- 3 tablespoons tomato paste
- 600 g canned crushed tomatoes
- 2 cups chicken stock
- 2 bay leaves
- 350 g pasta short, dried (spirals, penne, bow ties)
- 450 ml water
- sea salt & cracked black pepper
- 1 1/2 cups mozzarella cheese grated
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Squeeze the meat from the sausage casings to create rustic meatballs.
- Place a large frying pan over high heat, add 1 tablespoon of the olive oil and let it heat. Add the sausage meatballs and brown on each side for 2–3 minutes. Transfer to a plate and set aside.
- Place the same frying pan back over medium heat. Add the remaining olive oil and let it heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and stir through for 1 minute. Add the tomato paste and combine. Then add the canned tomatoes, chicken stock and bay leaves. Let the sauce simmer for 10 minutes.
- Place the dried pasta and water in a large roasting tray. Pour the tomato sauce on top, then add the meatballs. Season and give everything a stir. Cover with foil and bake for 20 minutes.
- Remove from the oven and turn the heat up or use the grill. Sprinkle over the mozzarella cheese and bake or grill for 10 minutes until bubbly and golden.
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