Meatball pasta bake – same ingredients but a whole lot better than spaghetti and meatballs

Its funny how you can take an exact ingredient combination and cook it in a slightly different way to get a completely different outcome. There’s nothing wrong with spaghetti and meatballs per se, but once you’ve tried this you’ll never look back. I simply fry off meatballs with some onions, garlic and cherry tomatoes in olive oil until crisp then add a tin of chopped tomatoes, oregano and basil to make a sauce. Cook some penne until a bit firmer than al dente, mix with the sauce and add to a baking dish and coat  with a layer or mozzarella and bake in the oven until bubbling with a crispy top. It sounds so simple because it is, and makes a change to spaghetti and meatballs by jazzing it up in the slightest of ways. Whenever I think of pasta bakes I think of horrible jars of sauces that you add to uncooked pasta, this is not the case here, fresh ingredient yumminess.DSC_0801


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