Baked Bucatini and Meatballs in our new Square Bake Tray

Baked Bucatini and Meatballs in our new Square Bake Tray

Our new Square Bake Tray is ideal for a one-dish recipe and for taking straight from the oven and presenting to guests direct to the table. We are pleased to share this delicious recipe from Giovanna Ryan who has used the bake tray for Baked Bucatini and Meatballs.

Giovanna says: ‘What’s better than a plateful of pasta and meatballs? A plateful of pasta and meatballs covered in cheese and baked. Bucatini is a long, spaghetti-like pasta with a hole in the middle and works really well in this because it’s pretty sturdy and won’t disintegrate. If you can’t get hold of it, linguine is a good substitute. If you’re short on time, you could always use pre-made meatballs. They won’t be quite as good but it makes for a super-speedy supper.

Ingredients

For the meatballs:
400g minced beef
1 egg
handful dried breadcrumbs
tablespoon tomato puree
tablespoon dried oregano
large pinch dried chilli flakes
salt and pepper

For the sauce:
2 tablespoons olive oil
400g tomato passata
2 tablespoons tomato puree
2 garlic cloves, finely chopped
medium red onion, finely diced
large pinch dried chilli flakes
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
salt and pepper
400g bucatini or other long pasta
Mozzarella
40g grated parmesan
Handful basil leaves 

Method 

Mix together all of the meatball ingredients in a bowl, using your hands if necessary to make sure it’s thoroughly mixed. Roll into small balls and place on a baking tray. Cover with cling film and leave in the fridge to firm up for at least 30 minutes.

Pre-heat the oven to 180C.

Heat the oil in a large frying pan. Once the oil is hot, add the meatballs and fry without turning for 3-4 minutes until brown on one side, then turn and brown the other side. Remove from the pan and set aside. 

Turn the heat down to low and add the garlic and onion. Gently fry for five minutes, stirring occasionally to ensure they don’t burn. Add the tomato puree and cook for a further minute, then add the passata, oregano, chilli flakes and balsamic vinegar. Add the meatballs back to the pan, stir and cover. Leave to simmer for ten minutes whilst you cook the pasta.

Cook the pasta in boiling, salted water for a minute less than the packet suggests. Drain and add to the sauce. Stir thoroughly to combine and transfer to your square bake tin.

Roughly tear up the mozzarella and scatter over the top of the pasta along with the grated parmesan. Bake for 25 minutes, or until the cheese is melted and golden.

Scatter with basil leaves and serve with a green salad.


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