This is definitely a recipe of procrastination. I saw a picture on instagram of a meatball based pasta bake and resolved to make my own. This is a little faffy and requires a bit of early preparation but them end result looks pretty cool and this is definitely one of those you want to keep in reserve if you have to cook for somebody you’d like to impress. Also, for those of you who are more health concious or appreciate a bit of a healthy balance in your cooking I did actually make some courgetti (or is it zoodles) in amongst all the pasta which makes it feel less stodgy. Even D who can be a bit suspicious of courgettes commented how he liked that part. I think part of enjoying vegetables might just be having them might just be cutting them and seasoning them the right way. (However, I might reassess this opinion if/when we decide to actually have children).

Anyway, for this recipe it is better to make the meatballs in advance and allow them to chill and firm up. (It also makes them washing up seem less overwhelming) The actual construction of the pasta bake doesn’t take much time to put together.

For this recipe you will need:

For the meatballs

375-400g mince (I just used half of one of those big packs you can buy)

2 cloves garlic

1 handful sage leaves

1 egg

100g (approx) feta cheese

2 slices brown bread

For the pasta bake

2 mugs full of pasta shapes

1 large jar of passata

1 teaspoon chilli sauce

1 teaspoon balsamic vinegar

1 courgette

Gouda or similar cheese

Salt and pepper

Serves 4

To make the meatballs first put the feta, bread and sage in a food processor and blend. To this add the egg and meat. Roll the meat mix into your desired meatball size and set aside to cool in a sealed box for a few hours.

Now I made a bit of a schoolboy error when I made this and thought it would be like lasagne where I could get away with not cooking the pasta but you do in fact need to cook this. If you try to cook it in the sauce you will be waiting for ages while your intended food recipients almost cry with hunger. Anyway, cook the pasta and brown your meatballs.

Put the pasta in a casserole dish (I used my beloved Le Creuset). Make a sauce by mixing together your passata, salt, pepper, balsamic vinegar and chilli sauce. Pour this over the pasta and spiralize or grate over your courgette. (I have one like this, thanks Grandma!). Top the courgetti with the meatballs and cheese. Bake in an oven preheated to 200°C for 30 minutes.

Delicious and filling when you’re in the mood for pasta.