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Meatball Pasta Bake
Recipe by: Anny Plummer
2-serving 150 g pasta dried pieces / 5 oz . 250 g Low fat (<5%) meatballs (about 16, halve and re-roll if larger meatballs used) / 10 oz . 175 g pickling onions (about 8 – sliced) / 6 oz . 150 g celery (cut 3 times lengthways then across the grain into cubes) / 5 oz . 150 g mushrooms (cubed) / 6 oz . 200 g tomatoes chopped / 7 oz . (½ x 1 can) 2 babybel light (chopped into about six pieces each) 175 ml water boiling / 6 fl . oz . 1 beef stock cube 1 teaspoon garlic salt ground and 1 teaspoon mixed Italian herbs * 1 teaspoon black pepper 2 teaspoons cornstarch cornflour / “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)
60 mins Spray a deep lidded fry pan with Spray2Cook and put on a high heat. When the Spray2Cook is bubbling turn the heat down a little and add the meatballs. Stir-fry until brown on all sides and then ad the onion and celery. Continue to stir-fry for 4 minutes before adding the mushroom. After a further 2 minutes of stir-frying add the tomatoes and water and bring to the boil. Add the stock cube, garlic salt, herbs and pepper. Cover the pan and simmer for 15 minutes. Pre-heat an oven (180oC / 350oF / Gas Mark 4). Put the pasta into boiling water and cook for 10 minutes, drain and return to the pan to set aside. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the meatball mix pan at the end of its cooking time. Stir in and briefly bring to the boil. Pour half the contents, but not the meatballs, into and ovenproof dish then pour over the pasta. Make sure the pasta is coated. Pour over the rest of the sauce and arrange the meatballs and cheese evenly across the dish. Put the dish in the oven for 15 minutes.