Description
This is one of those get-dinner-on-the-table recipes that saves the day. It uses store-bought meatballs, pantry staples and one pan, and it’s always a hit with kids and adults alike.
Ingredients
- ¼ cup sunflower oil (or olive oil)
- 12–14 ready-made mini meatballs or 8-10 medium-large (approx. 600g or 20 oz)
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 x 400g tin chopped tomatoes
- ½ tsp chilli flakes (optional)
- 2 teaspoons smoked paprika
- 750ml beef stock
- 1/3 cup passata (or tomato puree)
- 300g short pasta (penne, fusilli, etc.) (3 ½ cups)
- 1 cup mozzarella cheese, grated
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large, deep ovenproof pan over medium heat. Add the meatballs and cook for about 5 minutes until lightly browned all over.
- Add the onion and garlic. Cook for another 5 minutes, stirring, until softened and fragrant.
- Stir in the chilli flakes and smoked paprika – stir for a minute. Add the chopped tomatoes, beef stock, passata and dry pasta. Season well with salt and pepper.
- Bring to a gentle simmer, cover with a lid, lower the heat and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. (If it looks a little dry before the pasta is cooked, add a splash of water)
- Sprinkle the mozzarella over the top and place under a hot grill for 3–5 minutes until melted and bubbly.