Meatball Pasta Bake

Some of you have a ton of ground beef left from your Memorial Day barbecues. Meatball Pasta BakeThis recipe is a great way to use up that meat. If you don’t have any left, go out and buy some because this is a delicious dish. It’s bound to become a family favorite.

Prep 20 minutes
Cook 30 minutes

350g /12 oz  lean minced beef
50g / 2 oz white breadcrumbs
1 tbsp thyme, chopped
50g / 2 oz fresh  parmesan, grated
½ apple, peeled and grated

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 x 400g / 2 x 14oz  tin chopped tomatoes
1 tbsp sun dried tomato paste
A dash of sugar

200g /7 oz  fusilli pasta
50g / 2 oz cheddar cheese, grated
2 tbsp basil, chopped


  1. Measure all of the meatballs ingredients into a food processor. Whiz until combined, then shape into 25 balls. Chill in the fridge while you make the sauce.
  2. Heat the oil in a saucepan. Add the onion and garlic and fry until just soft.
  3. Add the tomatoes, paste and sugar. Season and bring up to the boil. Then cover and simmer for 10 minutes.
  4. Heat a frying pan until hot and add 1 tbsp of oil. Fry the meatballs until lightly golden on all sides. Add to the sauce, cover and simmer for 10 minutes.
  5. Cook the pasta in boiling salted water until al dente. Drain, then add to the meatballs.
  6. Add the basil and spoon into a shallow dish. Sprinkle with cheese.
  7. Put under a hot grill for 5 minutes until bubbling and the cheese has melted.

Recipe from Annabel Karmel

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