Pork and fennel meatball pasta bake
This wonderfully comforting pasta bake recipe sees pork and fennel meatballs baked to perfection in a rich tomato sauce with reduced-fat feta and cheese. Serve with rocket for a hearty family meal
Ingredients
- 250 g pork mince
- 1 tsp toasted fennel seeds, roughly crushed
- 1/2 tsp chilli flakes
- grated zest of 1 lemon
- 1 tbsp olive oil
- 2 red capsicums, seeded, chopped
- 1 red onion, thinly sliced
- 2 x 400g cans diced tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- 375 g penne pasta, cooked according to packet instructions
- 1 cup parsley leaves, chopped
- 200 g reduced-fat ricotta
- 1/2 cup reduced-fat tasty cheese, grated
- baby rocket leaves to serve
Steps
- Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish.
- In a bowl, combine pork, fennel seeds, chilli and lemon. Season. Using 2 teaspoons of mixture, roll into balls.
- In a large saucepan, heat oil on medium. Cook meatballs for 6-8 minutes, turning frequently, until browned all over. Set aside.
- Using the same saucepan, sauté capsicum and onion for 3-4 minutes until capsicum is just tender.
- Return meatballs to pan with tomato, olive, vinegar and sugar. Bring to a simmer. Cook, stirring, for 1-2 minutes to reduce slightly. Season.
- Add pasta, half each of the parsley and ricotta, mixing well. Spoon into baking dish. Dot with remaining ricotta and sprinkle with cheese. Bake for 25-30 minutes.
- Sprinkle with remaining parsley and serve with rocket.
