Sausageball pasta bake

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
Using leftover sausagemeat to make meatballs is a thrifty way to jazz up an oven-cooked pasta pot

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal860
  • fat41g
  • saturates17g
  • carbs88g
  • sugars11g
  • fibre7g
  • protein41g
  • salt3.75g
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Ingredients

  • 450g sausagemeat
  • 50g fresh white breadcrumb
  • 1 tsp thyme or rosemary leaves, chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g carton passata
  • 2 tbsp sundried tomato paste
  • 300g fusilli or other pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • ½ small Savoy cabbage, cut into 1cm-wide slices
  • 250g ball mozzarella, cubed
  • 2 tbsp freshly grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Put the sausagemeat, breadcrumbs and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.

  2. Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned. Add passata and tomato paste, cover and simmer gently for 20 mins.

  3. Meanwhile, cook pasta following pack instructions, adding the cabbage for the final 5 mins of cooking time. Drain cabbage and pasta, toss with the sauce and spoon into a heatproof dish.

  4. Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta. Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.

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Comments (19)

Natalielovesfood1234's picture
5

Such a brilliant recipe! tis one of our families favourite dinners, you can also use chicken instead of the sausage balls if your on a budget or just fancy something different. This recipe is so simple to make, yet it doesn't take 45 mins in the oven. only leave it for a max of 30 mins otherwise it will burn. don't use the cabbage it ruins it :)

DropWallet's picture

A great recipe indeed, use the best sausages you can find!

anitaclare's picture
5

Such a fab recipe! I used our favourite sausages (which already have herbs added) instead of sausage meat but other than that followed the recipe to the letter. Very tasty and will definitely become a firm family favourite.

angiebutler's picture
5

My 10 yr old helped make this. Very tasty although my son's not keen on the cabbage!

donnalovescheese's picture

I found the portions to be huge! This recipe would easily serve 5-6 in my opinion. Also I found that I needed to add herbs to my tomato sauce as well as the sausage balls themselves. I put thyme in the sausage balls and rosemary in the sauce.

lizzafezza's picture
4

Great midweek meal, my boys loved it and didn't know they were eating cabbage. I added chilli to mine and my husbands.

rachsgoodfood's picture
5

Great recipe all the family loved it my son had second helping. I didn't put the cabbage in we had it with steamed brocoli instead. Yummy.

grfanos's picture

Delicious recipe did not bother with making sausage balls, just used good quality sausage meat and added some fennel seeds and a bit of red wine before adding the tomato passata and simmer for 20 min.
Became a family favourite!

lyncha1's picture
4

Whole family liked it. I used white cabbage cut up to look like onion. It got one of the kids to eat it.

dragonma5306's picture
5

This was really tasty and simple. As we have a cabbage-hater in the house, I left it out of the recipe but served it on the side; it was a really delicious combination. I also didn't pick up the right mozzarella in the shop and ended up with only half the amount so next time I make it it will be even more delicious!

judithsimpson's picture
4

I used a 400g pack of Cumberland sausages - take the meat out of the skins and mix with about 1 1/2 oz breadcrumbs. Add a carton of passata and 3 heaped teaspoons of sundried tomato pesto. Mix with 11oz penne pasta, dot with mozza cubes (125g ball) and sprinkle over grated cheddar. I used all Lidl ingredients, which made this dish very economical. It is really simple to make and very tasty, satisfying 2 very fussy young boys!

bethocallaghan's picture
4

Tastes good. Really enjoyed it.

newlandsgolf's picture

Bit of finely chopped red onion in the meatball mix. Couple of crushed garlic cloves in with the Passata. Garlic bread for dipping. Delicous!!!

maryechappell's picture
5

Just enjoyed this very tasty pasta bake, used some fresh pork stuffing mix which had chestnuts & onions in, I cut down the pasta to 200g and used some left over cheese - stilton, brie & cheddar. Made a lovely tomato/cheese sauce. Added the cabbage too. Will be making again.

reidjan's picture
5

yummy, great supper dish, you don't really need the cabbage, didn't add anything so I'd miss it out next time

gregw01's picture
4

This was a wonderful quick and easy supper dish. I omitted the cabbage; also made about 250ml of white sauce which I spooned on top before baking; and added some chopped basi and about 100ml white wine to the tomato sauce. The fresh herbs in the sausage meatballs add wonderful flavour.

trixiebellefifi's picture

Got some quorn swedish balls, wonder would they do?
we'll see!

Pee's picture

Tina, passata is sieved tomatoes, its consistency is like thick tomato juice. Most supermarkets sell it in bottles or cartons - hope this helps. Looking forward to making this, not sure about the cabbage mind you, will report back :-)

tinuciux's picture

Sorry, passata means tomatoes pasta? And thank you for your recipe, I'll try it :)

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