Smoky Meatball Pasta Bake
This Smoky Meatball Pasta Bake is a delicious and comforting dish, perfect for family dinners. Tender minced beef meatballs are paired with rich smoked paprika sauce and loaded with cheddar cheese and mozzarella. The rigatoni pasta soaks up all the smoky flavors, creating a mouthwatering meal. Topped with fresh parsley, it’s ideal for serving with green veggies or a salad. This hearty recipe will satisfy any craving for cheesy, savory goodness!
Ingredients:
Meatballs:
500 g (17.5 oz) minced beef
1 shallot, finely diced
1 garlic clove, peeled and minced
60 g (1 cup + 1 tbsp) breadcrumbs (half fresh, half dried)
1 medium egg
1 tsp Italian dried herbs (oregano and thyme)
1 tsp vegetable oil
Pasta:
250 g (8.8 oz) dried rigatoni pasta
Smoky Sauce:
400 g (14 oz) tinned chopped tomatoes or passata
75 ml (1/3 cup minus 1 tsp) beef stock (can substitute with red wine)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
Salt and pepper to taste
Other:
80 g (3/4 cup) grated cheddar cheese
30 g (1/4 cup + 1 tsp) grated mozzarella
Chopped parsley to garnish
Instructions:
1. Preheat the oven to 200°C (400°F) (fan).
2. Prepare the meatballs: In a bowl, mix together the minced beef, shallot, garlic, breadcrumbs, egg, Italian dried herbs, and a pinch of salt and pepper until well combined.
3. Form the meatballs: Lightly grease a large baking dish with vegetable oil. Shape the mixture into 12 meatballs (about the size of a golf ball) and place them in the prepared dish.
4. Bake the meatballs: Place the meatballs in the oven and bake for 15 minutes until browned and cooked through.
5. Cook the pasta: While the meatballs are baking, cook the rigatoni pasta according to the package instructions (usually boiling in plenty of water for 12-14 minutes). Drain the pasta.
6. Make the smoky sauce: In a bowl, mix together the chopped tomatoes or passata, beef stock, Worcestershire sauce, smoked paprika, and a pinch of salt and pepper.
7. Assemble the bake: Once the meatballs are done, nestle the cooked pasta between the meatballs in the baking dish (leave some pasta sticking up for extra crispy edges). Pour the smoky sauce over everything.
8. Add the cheese: Sprinkle the grated cheddar cheese and mozzarella over the top. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
9. Garnish and serve: Sprinkle freshly chopped parsley on top and serve with green veggies or a fresh salad for the perfect meal.
Notes:
Leftovers: Store leftovers in an airtight container in the fridge for up to two days. Allow it to cool completely before refrigerating.
This Smoky Meatball Pasta Bake is a crowd-pleaser, blending cheesy pasta with savory meatballs and a flavorful smoky sauce. Perfect for a cozy family dinner or a casual gathering!
