MEATBALL PASTA BAKE RECIPES

Steps:

• Preheat oven to 375°F. In a small pot, add the butter and melt. When melted, add the flour and stir for 1-2 minutes.
• Add the milk, salt, and nutmeg, and whisk together until flour mixture (roux) is dissolved. Simmer until thick enough to coat the back of a spoon and place to one side. You just made a bechamel!
• Place meatballs on an aluminum foil-lined baking sheet and cook in oven until lightly brown, approximately 20 minutes.
• While meatballs are cooking, in a large pot, bring water to a boil and cook the pasta according to product instructions. Strain and set aside to cool.
• In a large bowl, beat the eggs. Add the peas, tomatoes, basil, parmesan, mozzarella, pepper, bechamel, meatballs (and their drippings) and pasta. Mix all together and place in a pre-greased 9″x13″ glass baking dish.
• Bake in oven for 45 minutes to one hour, until golden brown. If desired, turn broiler on low to further crisp the top of the bake before taking out of the oven, approximately one minute.
• Take out and serve immediately. Buon appetito!

Steps:

• Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls.
• Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.
• Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.
• Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.
• Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally
• Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal.
• Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve.