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Cheesy meatball & pasta traybake
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250g ditaloni rigati or pennoni rigati pasta
1 tbsp olive oil
300g pack Waitrose & Partners 20 Rose Veal Meatballs
1 large red onion, thinly sliced
2 cloves garlic, thinly sliced
1 large sprig rosemary, leaves only, finely chopped
500g pack Cirio Passata
300ml Knorr Paprika & Sundried Tomato Stock Pot
250g ricotta, crumbled
50g Parmigiano Reggiano, finely grated
Basil leaves, to garnish
1. Preheat the oven to 180ºC, gas mark 4. Bring a large pan of water to the boil and cook the pasta for 3 minutes less than the pack instructions. Drain and set aside.
2. Meanwhile, put the olive oil and meatballs in a roasting tin about 25x35cm; toss together well. Roast for 10 minutes until starting to turn golden.
3. Add the red onion, garlic and rosemary, then roast for 5 minutes. Stir in the passata and stock and cook for a further 10 minutes.
4. Stir in the pasta, then top with the ricotta and Parmigiano Reggiano. Bake for a final 10 minutes, then serve scattered with the basil leaves.
Typical values per serving:
This recipe was first published in November 2020.