SERVES 6
HANDS-ON TIME 40 MINS
TOTAL TIME 1 HR
Entertaining is a breeze when you have something as delicious as this meatball and pasta bake stashed away in the freezer.
• 350g rigatoni or penne
For the tomato sauce
• ½ tbsp olive oil
• 2 garlic cloves, crushed
• 2 x 500g cartons passata
• ½-1 tsp red wine vinegar
• ½-1 tsp sugar (any kind)
• 1 x 250g tub soft cream cheese
For the meatballs
• 250g 5% fat pork mince
• 250g 5% fat beef mince
• 2 tsp fennel seeds, lightly crushed
• 2 garlic cloves, crushed
• ¼ tsp chilli flakes, optional
• ½ x 400g block mozzarella, cut into 1cm cubes
• 1 tbsp olive oil
1 To make the sauce, heat ½ tablespoon of oil in a large frying pan and fry the garlic for 30 seconds, then add the passata with some seasoning. Simmer for 30-40 minutes uncovered (it may splutter) on a medium-low heat until thickened.
2 Meanwhile, put both types of mince into a large bowl. Add the fennel seeds, garlic, chilli flakes (if using) and plenty of seasoning. Mix well with your hands. Roll the mixture into 16 meatballs, hiding a cube of mozzarella in the middle of each ball. You’ll use about half the mozzarella cubes here.
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