We have a yummy My Chef recipe for a Pene Meatball Bake to share with you… you should definitely give a try if you have the time, inclination and electricity!! *Please see end of post for recipe
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Penne Meatball Bake
Serves 4
1 tbsp Olive oil
1 tsp Butter
100g finely diced onions
1 tbsp crushed garlic
600g topside mince
1 egg
1/ 2 cup Fresh breadcrumbs
1 tsp Fresh or dried oregano
1 tsp Fresh or dried parsley
1 tbsp Olive oil
1 Onion
2 cloves Garlic
1x 450g tin chopped tomatoes
50ml Balsamic vinegar
50ml Sugar
Fresh or dried basil
400g penne pasta
300 ml milk
½ cup flour
1 cup of water
English mustard
200g Cheddar cheese
100g Mozzarella cheese
Start with the meatballs
Fry the onions and garlic in a pan with a little olive oil and butter until golden, set aside to cool.
In a bowl mix the rest of the ingredients, add the onions, and roll into small firm balls weighing about 30g each. Pan fry the meatballs in a little oil until browned, remove from pan and add them to a suitable casserole dish.
For the tomato sauce
Heat the olive oil in a pan, add the onions and cook until golden, add the garlic vinegar sugar and tomatoes simmer for 10-15 minutes, turn the heat off, roughly chop the basil and stir into the sauce.
For the pasta
Bring some salted water to the boil in a pot, add the penne and boil for 8 minutes, strain.
For the cheese sauce
Blend the flour water mustard and milk together, strain out any lumps, simmer gently in a pot, stirring continuously. Once sauce has thickened, turn off the heat and stir in the cheddar cheese. Season to taste.
Finally
Spread the meatballs in the bottom of a suitable baking dish, mix the tomato sauce with the penne, and spread the pasta mixture evenly together with the meatballs. Top with the cheese sauce, and mozzarella cheese, bake for 45 min @ 180 until surface is golden in colour.
