Meatball pasta bake

Our grass-fed beef meatball pasta bake is perfect for weekday cooking for all the family. Best served with a good grating of mature cheddar, freshly torn basil leaves and some chargrilled ciabatta to scoop up the sauce.

45 mins

4

Easy

• 1 x pack 320g Field & Flower Beef & Chilli Sausage Meatballs
• 1 onion, peeled and finely chopped
• 175g button mushrooms
• 2 garlic cloves, crushed
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 400ml vegetable stock made with 1 stock cube
• 1 bay leaf
• 2 tbsp olive oil
• 1 tbsp cornflour mixed with 1 tbsp cold water to make a paste
• 200g dried pasta shapes
• 25g mature cheddar, grated
• Small handful basil leaves, to garnish (optional)

1. Heat half the olive oil and fry the meatballs for 6 mins, turning regularly until browned all over.

2. Meanwhile, heat the remaining oil in a large flame proof, oven proof pan and cook the onion and mushrooms for 5 minutes until browned. Add the garlic and cook for 30 seconds more.

3. Preheat the oven to 200ºC fan, 220ºC, gas mark 7. Add the tomatoes to the pan with the onions along with the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 8 minutes, stirring occasionally. Stir through the cornflour paste and cook for a further 2 mins until thickened and glossy. Season with salt and freshly ground black pepper.

4. Meanwhile cook the pasta according to the packet instructions. Drain. Transfer to the pan with the tomato and meatball sauce and gently mix until fully coated.

5. Sprinkle the cheddar over the top, bake for 8-10 mins until the cheese has melted. Scatter with basil leaves, if using, just before serving.