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Sausageball pasta bake

Sausageball pasta bake

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A star rating of 4.5 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
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
  • 1 tbsp olive oil
  • 500g carton passata
  • 2 tbsp sundried tomato paste
  • 300g fusilli or other pasta shapes
  • ½ small Savoy cabbage , cut into 1cm-wide slices
  • 250g ball mozzarella , cubed
  • 2 tbsp freshly grated parmesan

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4.5 out of 5.18 ratings
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