Smoky Meatball Pasta Bake
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Kitchen Sanctuary · by Nicky Corbishley★ 4.2 (6)

Smoky Meatball Pasta Bake

NUTRITION · PER SERVING40M COOK
CAL 37%·PRO 80%
CARBS 62G34% OF CAL
4G FIBER51G OTHER7G TOTAL SUGAR
FAT 36G44% OF CAL
14G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Smoky beef meatballs in tangy tomato sauce baked with rigatoni and melted cheese. Hearty family comfort food with bold flavors.

mainitaliancasserolepastabeef
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Nutrition & ingredients

Ingredients

serves 4
  • 500 g (17.5 oz) minced beef
  • 1 shallot (finely diced)
  • 1 garlic clove (peeled and minced)
  • 60 g (1 cup + 1 tbsp) breadcrumbs (I used half fresh and half dried)
  • 1 medium egg
  • 1 tsp Italian dried herbs (I used a mixture of oregano and thyme)
  • 1 tsp vegetable oil
  • 250 g (8.8 oz) dried pasta (I used rigatoni)
  • 400 g (14 oz) tinned chopped tomatoes or passata (Ciara uses passata, but I used chopped tomatoes in mine as that's what I had in)
  • 75 ml (1/3 cup minus 1 tsp) beef stock (Ciara gives the option of using red wine or beef stock)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 80 g (3/4 cup) grated Cheddar cheese (Ciara uses 40g, but we like lots of cheese)
  • 30 g (1/4 cup + 1 tsp) grated mozzarella
  • salt and pepper to taste
  • chopped parsley to garnish
PREP
15M
SODIUM
732MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.