Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF.
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Ingredients requirements of Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF:
- You need 300 g for dried GF EF pasta such as rigatoni or penne.
- Provide 700 g for GF pork sausage meat.
- Prepare 4 tbsp for olive oil, divided.
- Require 1 onion, finely chopped.
- Provide 3 cloves - garlic, finely chopped.
- Prepare 3 tbsp for tomato puree / paste.
- Give 400 g for tinned chopped tomatoes.
- Need 240 ml reserved pasta water.
- Give 2 tsp of Italian seasoning or as desired.
- Require to taste Salt and pepper.
- Provide 150 g for 'Mozzarisella' brand vegan mozzarella cheese, grated.
- Require 40 g 'Violife' brand parmesan-style cheese, grated.
Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF how to cook:
- Preheat the oven to gas 6 / 200C / 400F and ready an ovenproof dish.
- Form the sausagemeat into balls around an inch in diameter.
- Heat half of the oil in a frying pan over a medium/high heat. Add the meatballs and cook for 6 - 8 minutes, turning as required until browned all over. Remove and set aside.
- Bring a large pan of water to the boil, add the pasta and begin to cook as per the packet instructions.
- Meanwhile, add the remaining oil to the frying pan, reduce the heat to medium, then fry off the onion for 3 - 4 minutes until softened. Add the garlic and cook for a further minute.
- Add the tomatoes and puree to the onion mixture and cook for 2 - 3 minutes. Add the Italian seasoning and 240ml of pasta water, bring to a simmer and cook 6 - 8 minutes until the sauce has reduced slightly. Season to taste with salt and pepper.
- Drain the pasta and toss in the sauce.
- Pour the pasta and sauce into an ovenproof baking dish with the meatballs, stirring gently to coat. Add the mozzarella over the top and scatter over the parmesan.
- Bake for 15 minutes or until golden and bubbling.
- Serve with some garlic bread - see my previously posted free-from recipe.
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