Name: Pork and fennel meatball pasta bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 250 gram pork mince; 1 teaspoon toasted fennel seeds, roughly crushed; 1/2 teaspoon chilli flakes; grated zest of 1 lemon; 1 tablespoon 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 tablespoon red wine vinegar; 2 teaspoon caster sugar; 375 gram penne pasta, cooked according to packet instructions; 1 cup parsley leaves, chopped; 200 gram reduced-fat ricotta; 1/2 cup reduced-fat tasty cheese, grated; baby rocket leaves to serve

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

Serves 6

Prep

15M

Cook

45M

Total

Ingredients

250 gram pork mince

1 teaspoon toasted fennel seeds, roughly crushed

1/2 teaspoon chilli flakes

grated zest of 1 lemon

1 tablespoon 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 tablespoon red wine vinegar

2 teaspoon caster sugar

375 gram penne pasta, cooked according to packet instructions

1 cup parsley leaves, chopped

200 gram reduced-fat ricotta

1/2 cup reduced-fat tasty cheese, grated

baby rocket leaves to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish.

2.In a bowl, combine pork, fennel seeds, chilli and lemon. Season. Using 2 teaspoons of mixture, roll into balls.

3.In a large saucepan, heat oil on medium. Cook meatballs for 6-8 minutes, turning frequently, until browned all over. Set aside.

4.Using the same saucepan, sauté capsicum and onion for 3-4 minutes until capsicum is just tender.

5.Return meatballs to pan with tomato, olive, vinegar and sugar. Bring to a simmer. Cook, stirring, for 1-2 minutes to reduce slightly. Season.

6.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.

7.Sprinkle with remaining parsley and serve with rocket.