Meatball pasta bake

(131 ratings)
Meatball pasta bake
Meatball pasta bake
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This cheesy, meatball bake will leave your dinner guests with full stomachs and smiles on their faces. Try the easy recipe for dinner today.


  • 300g (11oz) wholewheat penne
  • 500g (1lb 2oz) pork mince
  • 1 onion, peeled and finely chopped
  • 1 tsp dried oregano
  • 2 garlic cloves, peeled and finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • Sea salt and freshly ground black pepper
  • 75100g (331/2oz) Cheddar cheese, grated
  • green salad, to serve


  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 x 400g tins of chopped tomatoes
  • 50ml (2fl oz) red wine
  • 2 tsp dried oregano
  • 1 tsp granulated sugar
  • sea salt and freshly ground black pepper

You can make meatballs out of veggie mince and leave out the Worcestershire sauce for a vegetarian alternative to this dish


  1. Cook the pasta in a large saucepan according to the instructions on the packet, then drain and set aside in the pan. Preheat the grill to medium.
  2. In a large bowl, combine the pork with the onion, oregano, garlic, Dijon mustard, tomato ketchup, Worcestershire sauce and a good pinch of salt and black pepper.
  3. Form the mixture into 2830 bite-sized meatballs and arrange on a grill tray.
  4. Cook under the hot grill for 1012 minutes, turning occasionally, until browned on all sides.
  5. For the sauce, heat the oil in another saucepan over a medium heat, add the onion and gently fry for 12 minutes. Add the garlic and fry for a further 3040 seconds.
  6. Add the chopped tomatoes, wine, oregano and sugar, then season with salt and black pepper. Bring to the boil, lower the heat and simmer for 15 minutes until the sauce has reduced.
  7. Preheat the oven to 200C (400F), Gas mark 6.
  8. Pour the sauce over the cooked pasta and add the meatballs. Stir until everything is combined, then transfer to a high-sided baking dish.
  9. Sprinkle grated cheese over the top and place in the oven to bake for 30 minutes.
  10. Serve in big hearty portions with a green side salad.
Recipe taken from Kitchen Hero by Donal Skehan (Collins 20)

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  • 3
(131 ratings)

Your comments


2 cloves of garlic to 500g of meat was too much for you? Make sure you know the difference between a head and a clove, and then take everyone else's advice and halve the garlic. Personally, I'll be doubling it.


I made this last night and it tasted fabulous. I did not make the meatballs from scratch as I had already bought some ready made raw mince ones from the supermarket, I only made the sauce and used normal pasta as my son does not like wholemeal pasta. It was really easy to do and all my family loved it. I will make again and do the meatballs next time from scratch but reading some of the reviews will only use one garlic. Great recipe!


I do find your comment rather extreme. Recipes are always made up to the taste of the cook. So when you get a recipe you need to adapt to your taste. You sound like you are very sensitive to garlic so I suggest always half you garlic and also crush not chop.


Easy to make,filling and really delicious.but only used 1 garlic clove and chicken stock instead of wine,also used normal penne .

Katy goodtoknow Recipes

Hi Jo sorry to hear you didn't like it. Personally, I love a lot of garlic but it's very much a matter of taste so you could use 1 clove or even none at all if you do make it again.


It was horrible. The meatballs too garlicky and just became sickly. The sauce and pasta were OK but the meatballs were truly vile. Won't be making this again!

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