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Smoky Meatball Pasta Bake

Nicky Corbishley
  • 40 minutes
  • Serves 4

INGREDIENTS

500 g

minced beef

1

shallot (finely diced)

1

garlic clove (peeled and minced)

60 g

breadcrumbs (I used half fresh and half dried)

1

medium egg

1 tsp

Italian dried herbs (I used a mixture of oregano and thyme)

1 tsp

vegetable oil

250 g

dried pasta (I used rigatoni)

400 g

tinned chopped tomatoes or passata (Ciara uses passata, but I used chopped tomatoes in mine as that's what I had in)

75 milliliters

beef stock (Ciara gives the option of using red wine or beef stock)

1 tbsp

Worcestershire sauce

1 tsp

smoked paprika

80 g

grated Chedder cheese (Ciara uses 40g, but we like lots of cheese)

30 g

grated mozzarella

salt and pepper

chopped parsley to garnish