Recipe: Spinneyfields Beefy Penne Pasta Bake

Sumptuous beefy penne pasta bake, finished off with a delicious mix of melted Spinneyfields Grated Mozzarella & Mature Cheddar.

Serves 4


…for the Sauce:
1 can of chopped tomatoes
¾ Jar of Passata Sauce
1 Medium Onion, finely chopped
Fresh Basil, a few leaves, torn
150g Beef Meatballs
2 tbsp Olive oil
2 tbsp Tomato Puree
Pinch of Salt and Pepper
Fresh Parsley to garnish

…for the Pasta:
250g Penne Pasta

…for the Topping:
30g Spinneyfields Grated Mozzarella
20g Spinneyfields Grated Mature Cheddar
1 whole fresh Basil Leaf
Optional: Crispy bread croutons and bacon lardons for extra flavour texture

Beef Penne Pasta Bake with our delicious Grated Mature White Cheddar and Mozzarella

Method for the Beefy Penne Pasta Bake

Finely chop the onion and basil and cut the meatballs into quarters.

Cook the onion and meatballs in the olive oil, on a medium heat, for 5 minutes.

To the pan, add the tomatoes, passata, tomato puree, basil and sugar, then season and mix together.

Simmer for 15-20 minutes, stirring occasionally.

Cook the pasta as per instructions on pack then drain and rinse with water.

Pour the cooked pasta sauce into an ovenproof dish, add the pasta and stir together.

Sprinkle the cheese on top of the pasta, plus the croutons and lardons.

Put until a hot grill until the cheese has melted and is lovely and gooey.

Garnish with fresh parsley and serve with fresh crusty bread.



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