Cheesy Meatball Pasta Bake

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our weekly newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (403.5 g)
  • Calories 816.8
  • Total Fat - 27.2 g
  • Saturated Fat - 11 g
  • Cholesterol - 46.3 mg
  • Sodium - 1644.1 mg
  • Total Carbohydrate - 93.8 g
  • Dietary Fiber - 17.3 g
  • Sugars - 8.6 g
  • Protein - 51.3 g
  • Calcium - 781.3 mg
  • Iron - 4.3 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 1.2 mg

Step 1

Lightly grease a large ovenproof dish (12 cup capacity).

Step 2

Cook pasta in a large saucepan of boiling salted water until tender and then drain and then transfer to a large bowl.

Step 3

Meanwhile, heat a large, lightly oiled frying pan over a medium to high heat and add the meatballs and cook, turning occasionally, for about 10 minutes or until browned all over and almost cooked and then add the meatballs to bowl of pasta with sauce and cup of basil leaves and stir to coat and season with salt and pepper.

Step 4

Transfer to prepared dish and dollop over the rictotta, sprinkle with mozzarello and cook in a hot oven (200C) for about 25 minutes or until top is golden brown and serve the bake garnished with extra fresh basil leaves.

Tips & Variations


No special items needed.

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