Description
A hearty and comforting Meatball Pasta Bake that comes together in just 30 minutes. This one-pan meal features tender meatballs, sautéed vegetables, and pasta simmered in a rich tomato and smoked paprika sauce, topped with melted mozzarella cheese for a deliciously satisfying dinner.
Ingredients
Meatball Pasta Bake Ingredients
- 2 tsp Sunflower oil
- 340 g Meatballs
- 1 Onion, peeled and chopped
- 3 Cloves of garlic, peeled and chopped
- 300 g Mushrooms, sliced
- 400 g Tinned chopped tomatoes
- 1/2 tsp Chilli flakes
- 2 tsp Sweet smoked paprika
- 750 ml Vegetable stock
- 4 tbsp Tomato puree
- 250 g Pasta
- 150 g Mozzarella cheese
- Sea salt and freshly ground black pepper, to taste
Instructions
- Heat the oil: In a large grill-proof deep frying pan or sauté pan, heat 2 teaspoons of sunflower oil over medium heat to prepare for cooking the meatballs and vegetables.
- Cook the meatballs: Add 340 g of meatballs to the pan and pan-fry for about 5 minutes, turning occasionally until they start to brown and color all over.
- Sauté vegetables: Add the chopped onion, garlic, and sliced mushrooms to the pan with the meatballs. Continue frying for another 5 minutes until the vegetables begin to soften and the meatballs are browned on all sides.
- Add sauce ingredients and pasta: Stir in 400 g of tinned chopped tomatoes, 1/2 teaspoon of chili flakes, 2 teaspoons of sweet smoked paprika, 750 ml vegetable stock, 4 tablespoons of tomato puree, 250 g of dry pasta, and season generously with sea salt and freshly ground black pepper. Mix all ingredients well.
- Simmer with lid on: Cover the pan with a lid, reduce the heat to low, and let everything cook for 15 to 20 minutes. Stir regularly to prevent sticking, until the pasta is cooked through and most of the liquid has been absorbed.
- Preheat grill: While the pasta simmers, preheat your grill to medium heat to prepare for melting the cheese topping.
- Add cheese and grill: Once the pasta is cooked, sprinkle 150 g of shredded or sliced mozzarella evenly over the top. Place the pan under the grill for about 5 minutes or until the cheese has melted and is bubbly and golden.
- Serve: Remove the pan from the grill carefully and serve the Meatball Pasta Bake hot for a delicious and comforting meal.
Notes
- Using a grill-proof pan is essential for the final step of melting the cheese under the grill.
- Stir the pasta occasionally during simmering to avoid it sticking to the bottom of the pan.
- You can substitute mozzarella with another melting cheese of your choice like cheddar or provolone.
- For a spicier dish, increase the amount of chili flakes according to taste.
- This recipe can be adapted with meat-free meatballs for a vegetarian version, but do adjust cooking times accordingly.
