Beef Meatball & Tomato Pasta Bake
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Total: 55 mins
A hearty, bubbling bake brimming with creamy chunks of aubergine and succulent organic beef meatballs, cooked in a rich passata sauce with sweet onion, earthy kale and tender penne pasta, flavoured with a fragrant dash of oregano.
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931 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 4 garlic cloves
  • 1 aubergine
  • 200g kale
  • 690ml tomato passata
  • 1 tsp dried oregano
  • 500g penne pasta
  • 24 beef meatballs
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
You'll need
  • Large roasting tin
  • Measuring jug
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Peel and grate or slice the garlic. Trim the green top off the aubergine and cut the aubergine into 1-2cm pieces.

  • 2.

    Tip the onions, aubergines and garlic into a large, deep roasting tin. Drizzle over 2 tbsp olive oil and season with salt and pepper. Stir to coat the veg, then roast for 15 mins.

  • 3.

    Meanwhile, trim the dry ends off the kale and roughly shred the leaves. Fill and boil your kettle.

  • 4.

    When the veg have roasted for 15 mins, remove the tin from the oven. Pour in the passata and 750ml hot water from the kettle. Stir in 1 tsp dried oregano and the penne. Add the meatballs and fold through.

  • 5.

    Slide the bake into the oven for 25mins, stirring once or twice. After 25 mins, add the kale to the tin and fold through. Bake for another 5 mins, till the pasta is cooked and tender. Serve the pasta bake in warm bowls.

  • Tip

    Eat Me, Keep Me
    This pasta bake will keep in the fridge for up to 3 days, or you can freeze them for up to 3 months. Divide it into portions, cool completely then seal and chilli or freeze. Defrost overnight and reheat in the microwave or on the hob till piping hot all the way through. Add a splash of stock or water when reheating.

  • Tip

    The Right Tin
    A high-sided roasting tin works best for this recipe. If you don't have a deep roasting tin, use a casserole dish or baking dish instead.

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