Meatball pasta bake

Ingredients
Sauce
1 400 grams tin of chopped tomato
1 tablespoons of red pesto
1 teaspoons of oregano, chopped
250 grams of broccoli, chopped into even florets
80 grams of cheddar, grated
20 grams of Parmesan, grated
1 onion, chopped
2 garlic cloves, chopped
4 tablespoons of olive oil
1 teaspoons of butter, for greasing
1 pinch of salt
Meatballs
400 grams of pork mince
4 slices of white bread, broken up
1 egg
1 tablespoons of chopped parsley
1/2 teaspoons of garlic, chopped
1 tablespoons of barbecue sauce
1 pinch of salt
1 pinch of pepper
Pasta
250 grams of penne pasta
1 pinch of salt
Related: The 50 Most Delish Healthy Pastas

Preparation steps
Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately
Course: Main Dish

Difficulty: Easy

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