Sausageball pasta bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 450g sausagemeat
- 50g fresh white breadcrumb
- 1 tsp thyme or rosemaryleaves, chopped
- 1 tbsp olive oil
- 500g carton passata
- 2 tbsp sundried tomato paste
- 300g fusilli or other pastashapes
- ½ small Savoy cabbagecut into 1cm-wide slices
- 250g ball mozzarellacubed
- 2 tbsp freshly grated parmesan
Nutrition: per serving
- kcal860
- fat41g
- saturates17g
- carbs88g
- sugars11g
- fibre7g
- protein41g
- salt3.75g
Method
step 1
Put the sausagemeat, breadcrumbs and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.
step 2
Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned. Add passata and tomato paste, cover and simmer gently for 20 mins.
step 3
Meanwhile, cook pasta following pack instructions, adding the cabbage for the final 5 mins of cooking time. Drain cabbage and pasta, toss with the sauce and spoon into a heatproof dish.
step 4
Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta. Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.
