Tray baked penne with meatballs

Serves:

6

Ingredients

Meatballs

• 600g minced beef
• 2 garlic cloves, finely chopped
• 1 egg, lightly beaten
• 1/2 cup (40g) parmesan cheese, freshly grated
• 2 tbsp sage, chopped
• 2 tbsp parsley, chopped
• 2 tbsp olive oil

Sauce

• 2 tbsp olive oil
• 2 red onions, diced
• 2 garlic cloves, finely chopped
• 200g bacon, diced
• 2 x 400g cans chopped tomatoes
• 500g penne pasta
• 2 1/2 cups (300g) ricotta
• 1 cup bocconcini
• 1 cup (80g) cheese, grated

Method

Preheat oven to 200 deg C (180 deg C fan-forced).

To make the meatballs; combine all ingredients in a bowl and season to taste. Wet your hands and roll the meat mixture into small balls. Heat olive oil in a frying pan over medium heat and brown the meatballs on all sides, in batches.

Meanwhile, to cook the sauce: heat olive oil over medium heat and cook onions until soft and translucent. Add garlic and cook for 1 min.

Add bacon and cook until almost crisp. Tip in the canned tomatoes, lower heat and cook for 15 mins. Season to taste.

Cook penne according to packet instructions. Drain, keeping 1/2 cup of the cooking liquid, and tip back into the saucepan. Carefully stir through the meatballs and cheeses. Add the reserved pasta cooking liquid to thin the dish out and then tip into a large (8-cup capacity) baking dish.

Sprinkle with the cheese and cook for 20 mins or until bubbly and golden.

Note

• Roll the meatballs so they’re about half the size of a golf ball.
• These are fabulous served with a crispy green salad and crusty baguette.
• Recipe for Devondale by Sophie Hansen who blogs atåÊLocal Is Lovely.