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    Cheesy meatball & pasta traybake

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    Cheesy meatball & pasta traybake

    • Preparation time: 10 minutes
    • Cooking time: 35-40 minutes
    • Total time: 45 minutes

    Serves: 4


    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 180ÂșC, 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.

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