Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Bruno Loubet's meatball pasta bake recipe

1 star
2 star
3 star
4 star
5 star

74 ratings

Create both a hearty recipe and family favourite with this meatball pasta bake recipe by Bruno Loubet. Serve with a side of salad or mixed vegetables for a balanced meal. See method

Serves 4
20mins to prepare and 55mins to cook
553 calories / serving

Ingredients

For the sauce

400g (13oz) chopped tomato
1½–2 small onion, diced
2 garlic cloves, roughly chopped
1tsp of chopped oregano
1tbsp red pesto
250g broccoli, chopped into even florets
80g (3oz) grated cheddar
20g (¾oz) grated Parmesan
1tsp of butter, to be used for greasing
4 tbsp olive oil

For the meatballs

400g (13oz) pork mince
4 white bread slices
1tbsp parsley, chopped
½tsp chopped garlic
1tbsp barbecue sauce
1 pinch salt
1 pinch pepper

For the pasta

250g (8oz) penne pasta

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2305kj
553kcal 28%
Fat
35g 49%
Saturates
12g 60%
Sugars
8g 8%
Salt
1.4g 23%

of the reference intake
Carbohydrate 24.6g Protein 33.3g Fibre 5.2g

Method

Preheat your oven to Gas Mark 4, 180°C, fan 160°C. Use the teaspoon of butter to grease a large gratin dish and set this aside until needed.
Set a large frying pan over a medium heat and add the oil. Once hot, bring the garlic and onions to cook till coloured lightly.
Add the oregano, chopped tomatoes and tablespoon of pesto to the pan. Leave to simmer for 5 minutes.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Bring a large pan of salted water to the boil, and cook the pasta following the packet instructions. Drain and set aside.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
In a large mixing bowl, mix all the ingredients for the meatballs together with a large spoon. Get the kids to muck in at this point to help shape the mixture into small balls that should roughly be the size of cherries.
Add all the meatballs to the sauce. Turn it down to a low heat and leave to simmer for 10 minutes.
Bring the broccoli to the boil in salted water for 2-4 minutes until slightly tender. Remove from the heat and drain the boiled water away and replace with ice water - this will stop the cooking process. Drain and set aside.
Now for the big mix; add the meatballs, sauce, drained pasta, broccoli and 3/4 of the Parmesan and Cheddar into a large bowl.
Pour the mixture into the pre-greased dish and get your little helpers to top it off with the remaining cheese.
Place in the oven for 15 minutes, or until the bake has a golden brown crust. Serve immediately.