Sicilian meatball pasta bake
12
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, sliced
Red capsicum
2 medium, or yellow, thinly sliced
Garlic
2 clove(s), thinly sliced
Fennel seeds
2 tsp, dried
Dried chilli flakes
¼ tsp
Chicken stock cube
½ individual, to make 2 cups (500ml) water
Canned diced tomatoes
1 400g can, (1 x 400g can)
Fresh lemon rind
1 tsp, finely grated
Risoni (orzo) pasta
100 g
Pork meatballs (WW recipe)
16 individual, thawed
Mozzarella
80 g, torn into small pieces
Grated parmesan cheese
¼ cup(s), (20g)
Panko breadcrumbs
2 tbs
Mixed salad leaves
100 g, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Stir in garlic, fennel seeds and chilli and cook for 2 minutes. Stir in stock and tomatoes. Simmer, covered, for 15 minutes. Stir in lemon rind and season with salt and pepper.
2
Meanwhile, cook risoni in a large saucepan of boiling, salted water for 8 minutes. Drain, rinse under cold water, then drain well and set aside.
3
Preheat oven to 180°C. Place meatballs in a medium ovenproof dish and spoon risoni around them. Pour over tomato mixture. Sprinkle with mozzarella, parmesan and breadcrumbs. Bake for 25-30 minutes until topping is golden. Serve with salad leaves.
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