Italian Meatball & Baby Bocconcini Pasta Bake
Ingredients
- 2 x 400gm tins of crushed tomatoes
- 1/2 cup water + extra is needed
- 2 x garlic cloves crushed
- 70 gm baby bocconcini
- 1/2 cup fresh basil chopped & parsley
- 1 onion finely diced
- 1 carrot finely diced
- 2 sticks celery finely diced
- 1 small punnet mushrooms
- 220 gms Dry Barilla Pennette Pasta
- Salt & Pepper
- 1 Batch of Anna’s Italian Meatballs cooked
Instructions
- In a medium heavy based pan, spray with oil spray, and sauté onion, carrot, celery & garlic, until softened
- Add mushrooms and cook until browned.
- Season with salt & Pepper, add, herbs, tin tomatoes & water, simmer for 15 minutes.
- Add dry pasta and stir. (Add more water if the mix is too thick)
- Place the whole mix into a baking tray, and add the meatballs & baby bocconcini, cover with foil and cook in a moderate 180c oven until pasta is cooked.
Notes
You can pre prepare this and pop in the fridge then finish off the cooking later.
Serves 4 generous serves 8 Weight Watchers Smart Points per serve
Italian Meatballs Recipe
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