Ricotta Meatball Pasta Bake

Beneath the cheesy topping lies a rustic ricotta meatballs with pasta and a rich tomato sauce. Serve with garlic bread, salad and a cheeky vino for a well-rounded meal.

Ingredients

Meatball ingredients

500g minced beef

250g ricotta

1 small onion, finely diced

1 large egg

80g water crackers, crushed

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon garlic powder

1 tablespoon Dijon mustard

Pasta and sauce ingredients

300g dried spiral or penne pasta

1 onion finely diced

3 cloves garlic, crushed

1/4 cup sliced sundried tomatoes

10. kalamata olives, sliced

2 tablespoons balsamic vinegar

800g canned crushed tomatoes

A couple of handfuls of your favourite grated cheese

1. In a large bowl, mix all meatball ingredients together, the easiest way to do this is with your hands, so scrub up and get messy!

2. Roll small amounts of the meatball mix into roughly the size of golf balls, you will end up with around 45-50 meatballs. Place the meatballs on a large plate and store in the fridge until you are ready to cook, leaving in the fridge for 30-60 minutes will help them hold their shape better, making it easier to cook.

3. Preheat your oven to 180 degrees Celsius.

4. Prepare the sauce in a medium sized saucepan. Heat a little olive oil and cook the onion until translucent, add the garlic, sundried tomatoes, olives and balsamic vinegar, cook for a minute, stirring regularly. Add the canned tomatoes and turn the heat down, allowing to simmer gently while preparing the meatballs.

5. Boil water in a large pot and cook the pasta according to the packet instructions less a couple of minutes, you want al-dente pasta so it doesn't overcook when you bake in the oven.

6. In a large fry pan heat some olive oil and cook the meatballs in batches.

7. Drain and mix the pasta with the pasta sauce.

8. Place half the meatballs in a large baking dish and spread half the pasta mix over the top, repeat a second layer of meatballs and pasta and cover with grated cheese.

9. Bake for 40 minutes or until the cheese is golden, serve with garlic bread, salad and a cheeky vino! Enjoy.