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Sicilian meatball pasta bake

Sicilian meatball pasta bake

Total Time
1 hr 20 min
25 min
55 min


Brown onion

1 medium, sliced

Red capsicum

2 medium, or yellow, thinly sliced


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


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)


  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.