Roasted pepper and meatball pasta bake
- April 2011
- 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.
- 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
- 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.
- Scatter over the mozzarella and bake in the oven for 10-15 minutes until bubbling. Scatter with basil leaves, then serve.
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