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Roasted pepper and meatball pasta bake

Name: Roasted pepper and meatball pasta bake
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 160g penne or small rigatoni pasta; 1 tbsp olive oil; 12 mini beef meatballs; 1 large garlic clove, finely chopped; 100ml red wine; 400g tin cherry tomatoes; ½ x 290g jar Saclà Peperonata Antipasto; 60g fresh mozzarella, torn into 10-12 pieces; Handful of fresh basil leaves

Published: 31 Mar 11
Updated: 18 Mar 24

This meatball bake is the perfect Friday night meal. Warm, hearty and unctuous, just what you need after a hard week at work.

Easy
April 2011

Test kitchen approved

Serves 2
Takes 10 minutes to make, 35 minutes to cook

This meatball bake is the perfect Friday night meal. Warm, hearty and unctuous, just what you need after a hard week at work.

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Ingredients

160g penne or small rigatoni pasta
1 tbsp olive oil
12 mini beef meatballs
1 large garlic clove, finely chopped
100ml red wine
400g tin cherry tomatoes
½ x 290g jar Saclà Peperonata Antipasto
60g fresh mozzarella, torn into 10-12 pieces
Handful of fresh basil leaves

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Cook the pasta according to the pack instructions until al dente. Drain well.
Meanwhile, heat the oil in a frying pan until hot, then fry the meatballs for 4-5 minutes over a medium heat, turning occasionally, until browned all over. Remove from the pan and set aside. 3. Reduce the heat to low and fry the garlic for 1 minute. Pour in the red wine, bubble for 1 minute, then add the tinned tomatoes and 50ml water. Bring to the boil, then simmer for 10 minutes until reduced and thickened. Season to taste, adding a little sugar if necessary.
Stir through the peperonata. Mix in the drained, cooked pasta and the meatballs, then transfer to a small ovenproof baking dish.