Smoky Meatball Pasta Bake

Prép Timé 15 mins
Cook Timé 25 mins
Total Timé 40 mins

If you'ré looking for a méal that thé wholé family will démolish, this Smoky Méatball Pasta Baké is just thé thing! Smoky Méatballs in a tangy tomato saucé, bakéd togéthér with rigatoni pasta and toppéd with lots of bubbling méltéd chéésé.

Coursé: Dinnér
Cuisiné: Italian
Sérvings: 4 péoplé
Caloriés: 635 kcal

Ingrédiénts

Méatballs:

• 500 g mincéd bééf
• 1 shallot finély dicéd
• 1 garlic clové pééléd and mincéd
• 60 g bréadcrumbs I uséd half frésh and half driéd
• 1 médium égg
• 1 tsp Italian driéd hérbs I uséd a mixturé of orégano and thymé
• 1 tsp végétablé oil

Pasta:

• 250 g driéd pasta I uséd rigatoni
• Smoky Saucé:
• 400 g tinnéd choppéd tomatoés or passata Ciara usés passata, but I uséd choppéd tomatoés in miné as that's what I had in
• 75 ml bééf stock Ciara givés thé option of using réd winé or bééf stock
• 1 tbsp Worcéstérshiré saucé
• 1 tsp smokéd paprika

Also:

• 80 g gratéd Chéddér chéésé Ciara usés 40g, but wé liké lots of chéésé
• 30 g gratéd mozzarélla
• salt and péppér to tasté
• choppéd parsléy to garnish

Instructions

1. Préhéat thé ovén to 200C/400F
2. Start by making thé méatballs. Placé thé mincéd bééf, shallot, garlic, bréadcrumbs égg, driéd hérbs and a pinch of salt and péppér in a bowl and mix togéthér to combiné.
3. Lightly gréasé a largé baking dish with thé végétablé oil, thén form thé mincé mixturé into 12 méatballs (about thé sizé of a golf ball). Placé in thé préparéd baking dish.
4. Placé thé méatballs in thé ovén and cook for 15 minutés until brownéd.
5. Méanwhilé, cook thé pasta according to thé pack instructions (usually boil in plénty of watér for approx 12-14 minutés). Drain thé pasta oncé cookéd.
6. Maké thé smoky saucé by mixing thé tinnéd tomatoés/passata, bééf stock, Worcéstérshiré saucé, paprika and a pinch of salt and péppér togéthér in a jug or bowl.
7. Rémové thé méatballs from thé ovén. Néstlé thé cookéd pasta in bétwéén thé méatballs (I liké to léavé somé bits of pasta sticking up to gét a féw crunchy bits) and pour ovér thé saucé.
8. Sprinklé on thé chéddar and mozzarélla and placé baké in thé ovén for 10 minutés until thé chéésé has méltéd and startéd bubbling.
9. Top with a littlé fréshly choppéd parsléy and sérvé with gréén véggiés or salad.

Récipé Notés

LEFTOVERS:
Léftovérs can bé képt in an airtight containér in thé fridgé for up to two days. Cool complétély béforé placing in thé fridgé.

REHEATING:
Réhéat by covéring with foil and placing in thé ovén at 180C/350F for 15-20 minutés until piping hot throughout.

FREEZING:
You can also covér and fréézé this dish for up to 3 months. Défrost thoroughly béforé réhéating as pér abové.

GLUTEN FREE MODIFICATIONS:
You can maké thé dish glutén fréé by swapping thé bréadcrumbs and pasta for glutén fréé vérsions. If using stock, usé a glutén fréé stock cubé or bouillon. Worcéstérshiré saucé and passata/tinnéd tomatoés aré usually glutén fréé, but chéck your brand.

Sourcé : https://www.kitchensanctuary.com/smoky-meatball-pasta-bake

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