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Friday, 17 May 2013

Meatball Pasta Bake

1 tbsp oil
12 beef meatballs
1 onion, chopped finely
250g mushrooms, sliced
1 garlic clove, crushed
1 tin of tomatoes
2 pepper, chopped
2 carrot, chopped
200ml beef stock (1 beef OXO cube dissolved in boiling water)
1 tbsp of tomato puree
300g pasta shapes
150-200g grated cheese
1 tin of garden peas (Optional)
1 tin of sweetcorn (Optional)


  1. Heat the oven to Gas Mark 4 or 180C.
  2. Heat the oil in a pan and fry the meatballs, onion and garlic until onions are soft.
  3. Add the mushrooms to the pan and fry also until the meatballs are cooked through and the mushrooms are soft.
  4. Add the pepper, carrots, tinned tomatoes, tomato puree & beef stock to the pan (and any optional ingredients).
  5. Allow the pan to simmer for 15-20 minutes until reduced.
  6. In the meantime, boil the pasta shapes for 10 minutes.
  7. Mix the pasta into the meatball sauce and pour it all into a pyrex casserole dish.
  8. Top with grated cheese and place in the oven for 15-20 minutes until the cheese is nicely browned. 

Serve with garlic bread and/or green salad.

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