Penne Pasta Bake
Today, we invite you to create a wholesome Beef Meatball Pasta dish that combines tender meatballs with a flavorful tomato sauce. The meatballs are nestled in a rich blend of tomatoes, sweetcorn, carrots, and peas, creating a comforting and satisfying meal. Topped with gooey melted mozzarella and a fresh basil leaf for a burst of freshness, this dish is sure to be a hit at your dinner table. Let's get cooking!
— Constant Cookbook
Ingredients
- For the Sauce:
- 1/2 a medium onion
- 1tsp fresh basil
- 70g beef meatballs
- 1tbsp vegetable oil
- 1/2 can of chopped tomatoes
- 1/2 can of passata
- 1tbsp tomato puree
- 1 and 1/2 heaped tbsp sweetcorn
- 1 heaped tbsp carrots
- 1 heaped tbsp peas
- 1/2 tsp sugar
- Pinch of Salt and Pepper
- For the Pasta:
- 120g Penne Pasta Shapes
- To Top:
- 50g grated mozzarella
- 1 whole fresh basil leaf
Instructions
- Wash hands, tie back hair and gather ingredients.
- Finely chop the onion and basil. Chop the carrot into chunks and chop the meatballs into quarters.
- Heat the vegetable oil in a saucepan on a medium temperature.
- Add the meatballs and onion to the pan and fry gently for 5 minutes on a medium heat.
- Add the can of tomatoes, the passata, tomato puree, sweetcorn, carrots, peas, basil, sugar, salt and pepper to the pan. Mix well.
- Simmer gently on a low heat for 15 minutes, stirring it occasionally.
- Whilst the sauce is simmering, cook the pasta. Boil water in a seperate saucepan and add the pasta. Leave the pasta to cook for 10-12 minutes until soft.
- Once the sauce has simmered (your pasta should be cooking by now) remove the pan from the heat and place on a wooden board.
- Once the pasta has cooked, drain it in a colander and rinse with cold water.
- Pour the pasta sauce onto a plate. Then place the pasta on top in the middle of the plate. Sprinkle the mozzarella cheese on top of the pasta. Then put the whole basil leaf on top. Enjoy!!!
Yield
Serves 2
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