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One-pan meatball pasta bake

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 500g 3 star beef mince
  • 3 garlic cloves, crushed
  • 1/3 cup packaged multigrain breadcrumbs
  • 1 egg, lightly beaten
  • 1 tablespoon finely chopped fresh basil leaves, plus extra leave to serve
  • 1/3 cup grated parmesan
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 carrots, coarsely grated
  • 2 dried bay leaves
  • 2 tablespoons tomato paste
  • 700g bottle tomato passata
  • 1 cup chicken stock
  • 1 1/4 cups small dried pasta shells
  • 1/2 x 220g tub cherry bocconcini

Basil Gremolata

  • 1/4 cup finely chopped fresh basil
  • 1 small garlic clove, finely chopped
  • 1 teaspoon lemon zest


  • 1
    Preheat oven to 180C/160C fan-forced.
  • 2
    Combine beef, garlic, breadcrumbs, egg, basil and parmesan in a bowl. Season with salt and pepper. Roll mixture into 8 balls. Heat half the oil in a large ovenproof frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned all over. Transfer to a plate.
  • 3
    Heat remaining oil in same pan over medium-high heat. Add onion, carrot and bay leaves. Cook, stirring, for 3 minutes or until onion softens. Add tomato paste. Stir to combine. Add passata, stock and 1 cup water. Bring to a simmer. Stir in pasta. Top with meatballs. Cover. Bake for 20 minutes or until pasta is almost al dente. Top with bocconcini. Bake, uncovered, for 5 minutes or until cheese melts.
  • 4
    Meanwhile, make Basil Gremolata. Combine ingredients in a bowl.
  • 5
    Serve pasta bake sprinkled with basil gremolata.

Source: taste.com.au


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