Name: Spaghetti and meatballs tray bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 500g pork-and-veal mince; 1 free-range egg; 2 green shallots, finely sliced; ½ cup panko breadcrumbs; 1 clove garlic, minced; ¼ cup flat-leaf parsley leaves, finely chopped, plus extra, to garnish; 2 tsp dried Italian herbs; 1 tsp sea-salt flakes; ½ tsp freshly ground black pepper; 250g dried spaghetti; 2 Tbsp extra virgin olive oil; 1 cup shredded mozzarella; Finely grated parmesan, to serve; Sauce; 2 Tbsp extra virgin olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 700g tomato passata; 700ml water; 1 tsp caster sugar; 1 fresh bay leaf

When you’re short on time and energy, there’s nothing better than a tray bake. And with pasta as the core ingredient in this one-pot wonder, it’s sure to be a show-stopper. It’s fuss-free and will save on dishes, but more importantly it’s delicious.

Ingredients

500g pork-and-veal mince

1 free-range egg

2 green shallots, finely sliced

½ cup panko breadcrumbs

1 clove garlic, minced

¼ cup flat-leaf parsley leaves, finely chopped, plus extra, to garnish

2 tsp dried Italian herbs

1 tsp sea-salt flakes

½ tsp freshly ground black pepper

250g dried spaghetti

2 Tbsp extra virgin olive oil

1 cup shredded mozzarella

Finely grated parmesan, to serve

Sauce

2 Tbsp extra virgin olive oil

1 large onion, finely chopped

2 cloves garlic, minced

700g tomato passata

700ml water

1 tsp caster sugar

1 fresh bay leaf

Method

To make meatballs, put mince, egg, shallots, breadcrumbs, garlic, parsley, Italian herbs, salt and pepper in a large bowl. Mix until well combined.

Roll level tablespoons of mince mixture into balls and place on a tray. Cover with plastic wrap and chill for 30 minutes (you can make these the night before if you prefer).

To make sauce, put oil, onion and garlic in a medium saucepan and cook for 5 minutes, until onion is soft. Pour in passata and water, add sugar and bay leaf and stir to combine. Bring to the boil.

Meanwhile, preheat oven to 180°C fan-forced (200°C conventional). Put spaghetti in the base of a 30 x 25 cm roasting tray. Drizzle oil over the top and toss well to coat spaghetti strands.

Pour hot tomato sauce over spaghetti and use tongs to stir the sauce through.

Arrange meatballs on top. Cover tightly with foil so no steam can escape and bake for 30 minutes.

Remove foil and top with mozzarella. Increase oven to 200°C fan-forced (220°C conventional) and bake, uncovered, for 10 minutes, or until cheese is melted and golden.

Garnish with extra parsley and serve with Parmesan on the side.

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Ingredients

Method

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