Name: Sausageball pasta bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 450g sausagemeat; 50g fresh white breadcrumb; 1 tsp thyme or rosemary leaves, chopped; 1 tbsp olive oil; 500g carton passata; 2 tbsp sundried tomato paste; 300g fusilli or other pasta shapes; ½ small Savoy cabbage cut into 1cm-wide slices; 250g ball mozzarella cubed; 2 tbsp freshly grated parmesan

Sausageball pasta bake

Using leftover sausagemeat to make meatballs is a thrifty way to jazz up an oven-cooked pasta pot

1 hr 5 min total 15 min prep 50 min cook 4 860 cal

Instructions

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1 Put the sausagemeat, breadcrumbs and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.
2 Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned. Add passata and tomato paste, cover and simmer gently for 20 mins.
3 Meanwhile, cook pasta following pack instructions, adding the cabbage for the final 5 mins of cooking time. Drain cabbage and pasta, toss with the sauce and spoon into a heatproof dish.
4 Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta. Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.