Meatball and Pasta Bake

Olive Oil, 1 tbsp (remove)
*tesco Meatballs with italian herbs - grilled half pack, 480 gram(s) (remove)
*Athenos Classic Hummus - Roasted Red Pepper with Red Peppers & Parsley, 2 tbsp (remove)
Garlic, 2 clove (remove)
*Onions, Green or Spring, includes tops & bulb (1 bunch), 0.75 cup (remove)
*Chopped tomatoes in tomato juice (tinned), 400 gram(s) (remove)
*asda tomato puree, 2 tbsp (remove)
*Brown Sugar - Splenda Brown Sugar Blend (1/2 tsp), 1 tsp (remove)
*Spice, Rosemary (dried), .25 tbsp (remove)
*Crushed Chillies, 0.25 tsp (remove)
Tesco Free Range Rigatoni, 300 gram(s) (remove)

Heat the oil in a large pan and cook the meatballs and peppers for 5-6 minutes, stirring frequently. Add the garlic and salad onions and cook for a further 2 minutes.
Add the plum tomatoes, tomato purée, sugar, dried rosemary and crushed chilli. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the meatballs are thoroughly cooked and there is no pink meat.
Cook the pasta in a large pan of boiling, salted water according to the instructions on the pack. Drain well, return to the pan then stir in the meatballs and sauce.
Transfer to a heatproof dish, top with the mozzarella and cook under a medium grill for 4-5 minutes until bubbling and golden.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PETERRIX1.