Creamy Meatball Pasta Bake
Serves 3/4
Core recipe
For the meatballs:
1/2 pack of beef mince (makes about 12 meatballs)
1/2 onion
1 clove garlic
1 egg
For the tomato sauce:
2 tins chopped tomatoes
½ onion
1 clove garlic
approx 150g dried pasta
½ veg oxo cube (optional)
fresh basil
For the creamy sauce topping:
1 tin campbells condensed mushroom soup
100g extra light Philadelphia
¼ pint
skimmed milk
40g ww cheese (optional 1point)
Fry the onion and garlic until softened in a little frylight and allow to cool. Tip half the onion mix into a bowl with the mince and seasoning. Crack a beaten egg into this mixture and give it a good mix with your hands. Shape into balls and fry gently in a non-stick pan until brown all over. Remove from pan, drain on kitchen paper and remove excess fat from the frying pan.
Add the rest of the onion and garlic to the same pan, bring up to the heat and add the tinned tomatoes, seasoning and oxo. Simmer until thickened, then throw in the basil.
Meanwhile, boil the pasta until tender. Drain and mix with the sauce and stir the meatballs in until warmed through - being careful not to break them up. Tip this mixture into an ovenproof dish.
For the creamy topping, mix the soup,philadelphia
Bake in the oven for 20 minutes or so on 220C until the topping is bubbling and it is piping hot.
It sounds like theres a lot to do but its really easy! You could make lots of meatballs and freeze them for next time.
40g ww cheese (optional 1point)
Fry the onion and garlic until softened in a little frylight and allow to cool. Tip half the onion mix into a bowl with the mince and seasoning. Crack a beaten egg into this mixture and give it a good mix with your hands. Shape into balls and fry gently in a non-stick pan until brown all over. Remove from pan, drain on kitchen paper and remove excess fat from the frying pan.
Add the rest of the onion and garlic to the same pan, bring up to the heat and add the tinned tomatoes, seasoning and oxo. Simmer until thickened, then throw in the basil.
Meanwhile, boil the pasta until tender. Drain and mix with the sauce and stir the meatballs in until warmed through - being careful not to break them up. Tip this mixture into an ovenproof dish.
For the creamy topping, mix the soup,
Bake in the oven for 20 minutes or so on 220C until the topping is bubbling and it is piping hot.
It sounds like theres a lot to do but its really easy! You could make lots of meatballs and freeze them for next time.
No comments:
Post a Comment