Sausage Meatball Pasta Bake
Sausage Meatball Pasta Bake
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- 8 sausages of choice (pork, beef, chicken or lamb)
- 2 tbsp extra virgin olive oil
- 1 brown onion diced
- 2 cloves garlic crushed or finely chopped
- 3 tbsp 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
- 1.5 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.8 sausages
- 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.8 sausages, 2 tbsp extra virgin olive oil
- 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.2 tbsp extra virgin olive oil, 1 brown onion, 2 cloves garlic, 3 tbsp tomato paste, 600 g canned crushed tomatoes, 2 cups chicken stock, 2 bay leaves
- 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.350 g pasta, 450 ml water
- 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.1.5 cups mozzarella cheese
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