Description
A comforting and flavorful Cheesy Meatball Pasta Bake combining tender homemade meatballs simmered in a rich tomato sauce with perfectly cooked fusilli pasta, topped with melted mozzarella and cheddar cheese for a delicious family meal.
Ingredients
Scale
Meatballs
- 450g (1lb) extra lean ground beef
- 2 cloves of garlic, crushed
- 2 tablespoons fresh finely chopped parsley
- 1/2 teaspoon onion powder (granules)
- Pinch of chilli flakes
- 30g (1oz) breadcrumbs
- 1 medium egg
- 3/4 teaspoon salt
- Pinch of black pepper
Sauce
- Olive oil spray
- 1 onion, finely diced
- 2 stalks of celery, finely diced
- 1 carrot, finely diced
- 3 cloves of garlic, crushed
- 2 teaspoons Herbs de Provence (or Italian seasoning)
- 5 tablespoons tomato paste (puree)
- 400g Plum Tomatoes (San Marzano are best)
- 1/2 cup (120g) passata
- 1 cup (240ml) chicken stock
- 2 teaspoons maple syrup (or granulated sweetener)
Pasta and Topping
- 250g (9oz) uncooked fusilli pasta (or any shape)
- 60g (2oz) mozzarella, freshly grated or torn pieces
- 60g (2oz) cheddar, freshly grated
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs: Combine the ground beef, crushed garlic, chopped parsley, onion powder, chilli flakes, breadcrumbs, egg, salt, and black pepper in a bowl. Spray your hands with olive oil spray and form the mixture into 16 equal-sized meatballs. Place them on a parchment-lined tray.
- Bake the Meatballs: Preheat the oven to 200°C (180°C fan), 400°F, or gas mark 6. Bake the meatballs for 10 minutes until firm and partially cooked. Remove from the oven and set aside.
- Sauté Vegetables: Spray a frying pan with olive oil spray. Add diced onion, garlic, celery, and carrot. Fry the mixture for 6-8 minutes until the vegetables are softened and fragrant.
- Add Seasoning and Tomato Paste: Stir in the Herbs de Provence and tomato paste. Cook for a few minutes, allowing the tomato paste to blend well with the sautéed vegetables.
- Add Tomatoes and Simmer: Add in the plum tomatoes, breaking them up with the back of a wooden spoon. Pour in the passata, maple syrup, and chicken stock. Bring the sauce to a boil.
- Simmer with Meatballs: Lower heat to a simmer, add the baked meatballs to the sauce, cover, and cook for 10-12 minutes until the sauce thickens and becomes rich in flavor.
- Cook the Pasta: While the sauce simmers, boil a pot of salted water and cook the fusilli pasta until al dente. Drain well.
- Assemble the Bake: Preheat the oven again to 200°C (180°C fan), 400°F, or gas mark 6. In a large baking dish, combine the cooked pasta and meatball sauce thoroughly.
- Add Cheese Topping: Sprinkle the mozzarella and cheddar evenly over the pasta mixture.
- Bake to Finish: Place the baking dish in the oven and bake for 25-30 minutes until the cheese has melted and turned golden brown on top.
- Serve: Remove from the oven and optionally sprinkle with fresh chopped parsley and a pinch of black pepper. Serve hot and enjoy your cheesy meatball pasta bake.
Notes
- Use a baking tray lined with parchment paper for easy cleanup when cooking meatballs.
- Herbs de Provence can be substituted with Italian seasoning if preferred.
- Maple syrup adds a subtle sweetness; alternatively, use a granulated sweetener for a lower sugar option.
- The fusilli pasta can be replaced by any other preferred pasta shape.
- For extra flavor, fresh parsley can be used to garnish before serving.
- Make sure not to overcook the pasta to retain a firm texture when baked.
- Use extra lean beef for a healthier version of the meatballs.
