Cheesy Meatball pasta
Beef meatballs and pasta with a garlicky tomato sauce, topped with golden cheese. Serve this with some garlic bread.
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Servings: 2
Ingredients
- 200 g rigatoni
- 1 onion diced
- 4 cloves of garlic minced
- 400 g tin of tomatoes
- 200 ml tomato passata
- 20 g fresh basil leaves torn
For the meatballs:
- 350 g minced beef
- 40 g Parmesan grated
- 10 g parsley finely chopped
- 50 g mozzarella cut into 12 pieces
For the cheese topping:
- 100 g mozzarella grated
- 20 g Parmesan grated
Instructions
- Preheat the oven to 180C (fan).
- Add the minced beef, parmesan, and parsley to a mixing bowl along with some salt and pepper. Get stuck in and mix until it’s well combined.
- Divide it into 12 equal sized meatballs. Lay them out on a baking dish, then make a hole in each one, then put a piece of mozzarella inside. Roll them back up, then bake for 10 minutes.
- For the sauce, heat some cooking oil in a large frying pan over a medium to high heat. Cook the onion until it softens.
- Chuck in the garlic and cook for a further minute, before adding in the tin of tomatoes and the tomato passata. Once the meatballs are done, add the juices that come from the meatballs. Stir well, then simmer for 10 minutes.
- Preheat the grill to a medium-high heat.
- Meanwhile cook the pasta in salted boiling water. Once cooked, drain.
- Add the pasta to the sauce, along with the fresh basil. Stir well, and taste for seasoning.
- Place the meatballs on top of the pasta, then scatter over the grated mozzarella and the grated parmesan.
- Pop it under the grill for about 5 minutes, or until the cheese is golden. Dish it up and enjoy.