Only pasta bakes with meatballs for me
I was never a big fan of casseroles. Casseroles from my childhood were often times mushy, homogenous and bland despite being doctored with cans of condensed soup. I mean, has anyone actually sat down and let their taste buds decide whether that is a good idea? What’s the point? You could easily throw together a better-tasting meal complete with entrée and side dishes in the same amount of time it takes to bake that monstrosity.
However, big casseroles make my husband’s heart skip a beat and because this family practices democratic ideals (and meals), I am not completely heartless. I oblige his food wishes from time to time but only on my food-fascist terms. These rules are fairly simple and gastronomically pure: the dish must be tasty, not made with too many processed food ingredients and I decide what goes on top.
So, after some brainstorming, I concocted this recipe of roasted tomato and red pepper pasta bake with meatballs. This is a tasty and fairly straightforward meal. The sauce is easy to make and packs a tasty punch. Toss it with pasta and meatballs then coat it in cheese and what a stunner. The result is a family favorite which has forced me to reconsider the appeal of the good old-fashioned casserole. BUT only if they come with meatballs…
Red Pepper and Tomato Pasta Bake with Meatballs
- Total Time: 1 hour 35 minutes
- Yield: 4-6 servings 1x
Description
Roasted red bell pepper and tomato pasta bake with meatballs topped with cheese and baked to bubbly goodness. Comfort food at its finest. #casserole #pasta #familydinners #meatballs
Ingredients
Sauce
3 red bell peppers
4–5 medium red tomatoes
1 head of garlic
1 tbsp dried Italian herbs
splash of red wine
2–3 tbsp olive oil
Meatballs
350 g (~12 oz) pork mince
350 g (~12 oz) beef mince
1 tsp onion powder
2 cloves of garlic (minced)
pinch of chili flakes (optional)
1 tbsp dried Italian herbs
1 tbsp finely grated Parmesan cheese
1 egg
2 tbsp breadcrumbs (or just enough to hold the meat together)
1 tsp sea salt
black pepper
grated cheese (whatever is your favorite with as much and as little as you like)
500 g (~18 oz) pasta (uncooked)
Instructions
Sauce
- Roughly chop up red bell peppers, tomatoes and garlic cloves and place in a baking tray. Sprinkle with olive oil, salt, pepper and Italian herbs. Add a splash of red wine and toss until everything is evenly coated. Place in the oven and cook for 1 hour at 450F/220C.
- When finished roasting, puree the red pepper and tomato mixture using a blender or food processor until smooth. Transfer to a medium-large saucepan and cook on medium heat until bubbly.
Meatballs
- In a large mixing bowl, add together all ingredients and thoroughly combine. Using your hands, shape the mixture into balls 1 in/2 cm in diameter. (I like my meatballs to taste like meat so I add just enough egg and breadcrumbs to keep the mixture together. If you don’t feel the same way, feel free to add more egg and breadcrumbs.)
- Add a tablespoon or two to a saute or frying pan over medium-high heat. Add meatballs and cook until seared and browned on all sides. Remove from pan and set aside.
- When the red pepper and tomato sauce is bubbly, add the browned meatballs, cover with a lid and let cook in the sauce for 5-6 minutes or until cooked through.
Pasta Bake
- Cook the pasta until al dente, drain thoroughly. Add to sauce mixture with meatballs and gently fold it all together. Transfer pasta mixture to a baking tray, top with your favorite shredded cheese and bake in the oven at 450F/220C for 15-20 minutes or until cheese is melted and brown and the pasta has soaked up some of the sauce.
Notes
- To avoid dry meatballs, use meat with a little bit more fat on it. You want just enough fat to keep them juicy but not too much fat that it’ll make the sauce greasy when poaching them.
- Prep Time: 75
- Cook Time: 20
- Category: Pasta
- Method: roasting, baking
- Cuisine: Western
Keywords: Pasta Bake, meatballs, casserole, noodles, pasta, tomato, red pepper, cheese, Italian
More hearty dishes to take comfort in:
Mediterranean Lamb and Rice Stuffed Bell Peppers
Yemini Inspired Spicy Lamb and Butter Bean Stew
Pork Loin Roasted with Bacon, Apple and Sage
