Pasta is always a favourite, but to really hit the spot on chilly nights it has to be hearty, cheesy and hot from the oven. Add easy meatballs made from sausages into the mix.
Ingredients
- 400g spicy beef sausages
- 300g dried fusilli pasta
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 375g cherry tomatoes, halved
- 135g (1/2 cup) tomato pesto
- 1/3 cup shredded fresh basil
- 6 bocconcini, thinly sliced
- 25g (1/3 cup) finely grated parmesan
Method
- Step 1Preheat oven to 200°C. Remove the skin from the sausages. Roll heaped teaspoonfuls of the sausage into balls.
- Step 2Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain, reserving 80ml (1/3 cup) cooking liquid. Return the pasta to the pan.
- Step 3Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook meatballs, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Add the onion and garlic to the pan. Cook, stirring often, for 5 minutes or until onion softens. Add the tomato and cook, stirring often, for 2-3 minutes or until heated through. Stir in the meatballs.
- Step 4Add the meatball mixture, pesto, basil and reserved cooking liquid to the pasta and toss to combine. Divide the mixture between four 500ml (2-cup) capacity ovenproof dishes. Top with the bocconcini and sprinkle with the parmesan. Bake for 20 minutes or until golden.
- Low carb
- Low sugar
Nutrition
3937 kj
Energy
56g
Fat Total
23g
Saturated Fat
7g
Fibre
44g
Protein
118mg
Cholesterol
1486.03mg
Sodium
4g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: Try chicken sausages rather than beef.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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