Name: Sausageball pasta bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 450g sausagemeat; 50g fresh white breadcrumb; 1 tsp thyme or rosemary leaves, chopped; 1 tbsp olive oil; 500g carton passata; 2 tbsp sundried tomato paste; 300g fusilli or other pasta shapes; ½ small Savoy cabbage cut into 1cm-wide slices; 250g ball mozzarella cubed; 2 tbsp freshly grated parmesan

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Sausageball pasta bake

Sausageball pasta bake

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.4 out of 5.21 ratingsRate

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Using leftover sausagemeat to make meatballs is a thrifty way to jazz up an oven-cooked pasta pot

Freezable

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Ingredients

Nutrition

Units:

MetricUS

450g sausagemeat
50g fresh white breadcrumb
1 tsp thyme or rosemary

leaves, chopped
1 tbsp olive oil
500g carton passata
2 tbsp sundried tomato paste
300g fusilli or other pasta

shapes
½ small Savoy cabbage

cut into 1cm-wide slices
250g ball mozzarella

cubed
2 tbsp freshly grated parmesan

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Nutrition: per serving

kcal860
fat41g
saturates17g
carbs88g
sugars11g
fibre7g
protein41g
salt3.75g

Method

step 1

Put the sausagemeat, breadcrumbs and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.
step 2

Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned. Add passata and tomato paste, cover and simmer gently for 20 mins.
step 3

Meanwhile, cook pasta following pack instructions, adding the cabbage for the final 5 mins of cooking time. Drain cabbage and pasta, toss with the sauce and spoon into a heatproof dish.
step 4

Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta. Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.

Recipe from Good Food magazine, December 2011

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A star rating of 4.4 out of 5.21 ratings

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