SAUSAGEBALL PASTA BAKE

Sausageball pasta bake image

Using leftover sausagemeat to make meatballs is a thrifty way to jazz up an oven-cooked pasta pot

Provided by Silvana Franco

Time 1h5m

Number Of Ingredients 10

Ingredients

450g sausagemeat
50g fresh white breadcrumb
1 tsp thyme or rosemary leaves, chopped
1 tbsp olive oil
500g carton passata
2 tbsp sundried tomato paste
300g fusilli or other pasta shapes
½ small Savoy cabbage , cut into 1cm-wide slices
250g ball mozzarella , cubed
2 tbsp freshly grated parmesan

Steps:

Put the sausagemeat, breadcrumbs and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.
Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned. Add passata and tomato paste, cover and simmer gently for 20 mins.
Meanwhile, cook pasta following pack instructions, adding the cabbage for the final 5 mins of cooking time. Drain cabbage and pasta, toss with the sauce and spoon into a heatproof dish.
Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta. Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.

Nutrition Facts : Calories 860 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 3.75 milligram of sodium