Name: Sausage meatball bake
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6
Ingredients: 500 gram chevap sausages; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 teaspoon dried oregano; 1/4 cup (60 millilitres) olive oil; 1 carrot, diced; 1 celery stalk, diced; 1 red capsicum, diced; 400 gram jar pasta sauce; 300 gram rigatoni pasta; 2/3 cup (70 gram) grated mozzarella; 1/4 cup (20 gram) grated parmesan

Ingredients

500 gram chevap sausages

1 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon dried oregano

1/4 cup (60 millilitres) olive oil

1 carrot, diced

1 celery stalk, diced

1 red capsicum, diced

400 gram jar pasta sauce

300 gram rigatoni pasta

2/3 cup (70 gram) grated mozzarella

1/4 cup (20 gram) grated parmesan

Method

1.Preheat oven to 200°C/180°C fan-forced. Place chevaps, onion, garlic and oregano in a bowl and mix well to break up. With wet hands, roll tablespoons of mixture into balls.

2.In a large, non-stick frying pan, heat half the oil on medium. Cook meatballs in batches for 8 minutes, tossing frequently, until browned. Remove from pan. Heat remaining oil in same pan and cook carrot, celery and capsicum 5 minutes, stirring, until golden. Stir in pasta sauce and 3/4 cup water. Return meatballs to pan and season. Simmer, covered, 10 minutes.

3.Meanwhile, cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain. Toss rigatoni through meatball mixture and spoon into a 10-cup ovenproof dish. Top with combined mozzarella and parmesan and bake 30 minutes, until golden and heated through. Serve hot.

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Ingredients

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