Ingredients
Scale
For the Meatballs:
- 450g (1lb) extra lean ground beef
- 2 cloves garlic, crushed
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- Pinch of chilli flakes
- 30g (1oz) breadcrumbs
- 1 medium egg
- ¾ tsp salt
- Pinch of black pepper
For the Pasta Bake:
- Olive oil spray
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 carrot, finely diced
- 3 cloves garlic, crushed
- 2 tsp Herbes de Provence (or Italian seasoning)
- 5 tbsp tomato paste (purée)
- 400g plum tomatoes (San Marzano preferred)
- ½ cup (120g) passata
- 1 cup (240ml) chicken stock
- 2 tsp maple syrup (or sweetener)
- 250g (9oz) uncooked fusilli pasta
- 60g (2oz) mozzarella, grated or torn
- 60g (2oz) cheddar, grated
- Salt and pepper to taste
Instructions
- Make the Meatballs: Combine all meatball ingredients in a bowl. Spray hands with oil and form into 16 equal meatballs. Place on a parchment-lined tray and bake at 200°C (180°C fan) / 400°F / Gas 6 for 10 minutes. Set aside.
- Make the Sauce: Spray a frying pan with olive oil. Add onion, garlic, celery, and carrot; fry 6–8 minutes until softened. Stir in Herbes de Provence and tomato paste. Add plum tomatoes (breaking them up), passata, maple syrup, and stock. Bring to a boil, then reduce to simmer. Add meatballs, cover, and cook 10–12 minutes until rich.
- Cook the Pasta: Boil fusilli in salted water until al dente. Drain.
- Assemble: Preheat oven to 200°C (180°C fan) / 400°F / Gas 6. Mix pasta with sauce and meatballs in a baking dish. Top with mozzarella and cheddar.
- Bake: Place in oven for 25–30 minutes until cheese is melted and golden. Garnish with parsley and black pepper if desired.
Notes
- Nutritional info is estimated and may vary based on ingredients used.
- WW Points and Slimming program values should be calculated with official tools for accuracy.
- This dish can be adapted with different pasta shapes or cheeses of your choice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American