Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF
I stocked up on gluten-free pork sausage meat during the Christmas weeks as it's very readily available in the shop I work in around that time and they always take so much in that it gets marked down. Perfect for both homemade sausage rolls and for a recipe like this!
Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF
I stocked up on gluten-free pork sausage meat during the Christmas weeks as it's very readily available in the shop I work in around that time and they always take so much in that it gets marked down. Perfect for both homemade sausage rolls and for a recipe like this!
Cooking Instructions
- 1
Preheat the oven to gas 6 / 200C / 400F and ready an ovenproof dish
- 2
Form the sausagemeat into balls around an inch in diameter
- 3
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
- 4
Bring a large pan of water to the boil, add the pasta and begin to cook as per the packet instructions
- 5
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
- 6
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
- 7
Drain the pasta and toss in the sauce
- 8
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
- 9
Bake for 15 minutes or until golden and bubbling
- 10
Serve with some garlic bread - see my previously posted free-from recipe
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