The ColleysFamily recipe collection
Cheesy meatball pasta bake with tomato sauce and melted cheese

Family pasta night

Cheesy Meatball Pasta Bake

with rich tomato sauce and bubbling mozzarella

A hearty pasta bake loaded with beef meatballs, rich tomato sauce and a golden layer of mozzarella and mature Cheddar.

Serves4
Prep20 mins
Cook40 mins
LevelEasy

Method

  1. Heat the oven to 200C/180C fan. Put the beef mince, breadcrumbs, egg, one crushed garlic clove, oregano and a good seasoning of salt and black pepper in a bowl. Mix gently and roll into 16-20 meatballs.

  2. Heat the olive oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.

  3. Add the onion to the same pan and cook for 5 minutes until softened. Stir in the remaining garlic and tomato puree and cook for 1 minute.

  4. Pour in the passata, add the dried basil and sugar if using, then season. Simmer for 8-10 minutes. Return the meatballs to the sauce for the final 5 minutes so they finish cooking through.

  5. Meanwhile, cook the pasta in salted boiling water for 2 minutes less than the packet instructions. Drain well.

  6. Mix the pasta with the tomato sauce and meatballs, then tip into a large ovenproof dish. Scatter over the mozzarella, Cheddar and Parmesan if using.

  7. Bake for 18-20 minutes until the sauce is bubbling and the cheese is melted and golden. Leave to stand for 5 minutes before serving.

Meatball MealsFamily Dinners

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Meatballs  •  Pasta  •  Cheesy

Cheesy Meatball Pasta Bake

with rich tomato sauce and bubbling mozzarella

Serves 4Prep 20 minsCook 40 minsEasy

Ingredients

  • 500g beef mince
  • 50g fresh breadcrumbs
  • 1 egg
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • Salt and black pepper
  • 1 tbsp olive oil
  • 300g short pasta, such as penne, rigatoni or shells
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 700g passata
  • 1 tsp dried basil or Italian mixed herbs
  • 1 tsp sugar, optional
  • 125g mozzarella, torn or grated
  • 75g mature Cheddar, grated
  • 20g Parmesan, finely grated, optional
Cook's noteCooking the pasta slightly under keeps it from becoming too soft while the bake finishes in the oven. Any leftovers can be cooled, covered and kept in the fridge for up to 2 days before reheating thoroughly.

Method

  1. Heat the oven to 200C/180C fan. Put the beef mince, breadcrumbs, egg, one crushed garlic clove, oregano and a good seasoning of salt and black pepper in a bowl. Mix gently and roll into 16-20 meatballs.
  2. Heat the olive oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.
  3. Add the onion to the same pan and cook for 5 minutes until softened. Stir in the remaining garlic and tomato puree and cook for 1 minute.
  4. Pour in the passata, add the dried basil and sugar if using, then season. Simmer for 8-10 minutes. Return the meatballs to the sauce for the final 5 minutes so they finish cooking through.
  5. Meanwhile, cook the pasta in salted boiling water for 2 minutes less than the packet instructions. Drain well.
  6. Mix the pasta with the tomato sauce and meatballs, then tip into a large ovenproof dish. Scatter over the mozzarella, Cheddar and Parmesan if using.
  7. Bake for 18-20 minutes until the sauce is bubbling and the cheese is melted and golden. Leave to stand for 5 minutes before serving.
Cheesy Meatball Pasta Bake • The Colleys family recipe collectionServes 4