This has to be one of the easiest pasta dishesyou’ll ever make. We’vekept the flavouringspretty simple, but feelfree to add in whateveradditional extras you like– chilli flakes for a kickof heat or some olives fora touch of saltiness.
An all-in-one meatball pasta that's baked in the oven for extra ease - that's supper sorted! Pasta and meatballs get cooked in a tomato and mascarpone sauce and then topped with mozzarella for a gooey layer of goodness.
It doesn't get much easier than this traybake, soon to become a midweek favourite of yours, we're certain.
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Yields:
2
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Cal/Serv:
666
Ingredients
100g
mascarpone or full-fat cream cheese
500g
passata with basil/herbs
12
raw beef meatballs, about 350g
2tsp.
olive oil
250g
dried pasta, we used penne
Handful fresh basil leaves, torn
125g
mozzarella ball, drained and torn
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In
a jug, whisk together the
mascarpone or cream
cheese and passata with
plenty of seasoning until
just combined (don’t
worry about a few small
lumps). In a bowl, toss
the meatballs with the oil.
Step 2Put the pasta in a
medium roasting tin
(about 1.5 litre), pour
over the sauce, add
most of the basil leaves,
reserving a few to
garnish, and stir to coat.
Pour over 300ml cold
water, then arrange
the oiled meatballs on
top. Cook in the oven,
uncovered, for 25min.
Step 3Remove roasting tin
from oven and arrange
the mozzarella on top.
Return to the oven for
10min, or until the pasta
and meatballs are cooked
through. Sprinkle with the
reserved basil and serve.
This would work well with your favourite vegetarian meatballs too.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
