Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF

Steps Making Recipes Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF using 12 ingredients and 10 steps

Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF - - In case you have a ardour for cooking and also you spend lots of time in your kitchen, then most definitely you could have a substantial quantity of recipes on hand. Some cooks have an orderly organization system and a few don't. If you end up usually shuffling by means of mounds of recipes and not finding what you're on the lookout for, then you want to do some organizing.

You can have Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients cook Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF

1. It's 300 g dried GF EF pasta such as rigatoni or penne.
2. It's 700 g GF pork sausage meat.
3. It's 4 tbsp olive oil, divided.
4. You need 1 onion, finely chopped.
5. It's 3 cloves garlic, finely chopped.
6. You need 3 tbsp tomato puree / paste.
7. Prepare 400 g tinned chopped tomatoes.
8. You need 240 ml reserved pasta water.
9. You need 2 tsp Italian seasoning or as desired.
10. You need to taste Salt and pepper.
11. You need 150 g 'Mozzarisella' brand vegan mozzarella cheese, grated.
12. Prepare 40 g 'Violife' brand parmesan-style cheese, grated.

Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF step by step

1. Preheat the oven to gas 6 / 200C / 400F and ready an ovenproof dish.
2. Form the sausagemeat into balls around an inch in diameter.
3. Heat half of the oil in a frying pan over a medium/high heat. Add the meatballs and cook for 6 - 8 minutes, turning as required until browned all over. Remove and set aside.
4. Bring a large pan of water to the boil, add the pasta and begin to cook as per the packet instructions.
5. Meanwhile, add the remaining oil to the frying pan, reduce the heat to medium, then fry off the onion for 3 - 4 minutes until softened. Add the garlic and cook for a further minute.
6. Add the tomatoes and puree to the onion mixture and cook for 2 - 3 minutes. Add the Italian seasoning and 240ml of pasta water, bring to a simmer and cook 6 - 8 minutes until the sauce has reduced slightly. Season to taste with salt and pepper.
7. Drain the pasta and toss in the sauce.
8. Pour the pasta and sauce into an ovenproof baking dish with the meatballs, stirring gently to coat. Add the mozzarella over the top and scatter over the parmesan.
9. Bake for 15 minutes or until golden and bubbling.
10. Serve with some garlic bread - see my previously posted free-from recipe.

Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF - Thank you and good luck