#SCGS Cheesy Pasta Bake with Pork Meatballs
#SCGS Cheesy Pasta Bake with Pork Meatballs
Ingredients
2 cups (500 ml) penne pasta
700 g pork mince
2 Tbsp (30 ml) breadcrumbs
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) oil, for frying
1 can tomato and onion mix
1½ Tbsp (22,5 ml) chopped fresh parsley
1 cup (250 ml) grated mozzarella cheese
Black pepper, to taste
Method
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large bowl, combine the pork mince, breadcrumbs, black pepper and Seven Colours Grill Seasoning™. Mix gently until just combined, then shape into meatballs.
Heat the oil in a pan over medium heat. Add the meatballs and cook until browned on all sides. They do not need to be fully cooked through at this stage.
Pour the tomato and onion mix into the same pan and allow it to simmer for a few minutes. Return the cooked pasta to the pan, add 1 tablespoon of fresh parsley and stir until well combined.
Sprinkle the mozzarella cheese over the top. Cover with a lid and cook for a few minutes until the cheese has melted. Alternatively, transfer to an ovenproof dish and bake until golden and bubbly.
Finish with the remaining fresh parsley and serve warm.
Season your stews
#sevencolours
