A must have for cheese lovers all over - made by my partner Astra and written up by myself.
Prep Time20 mins
Cook Time30 mins
Rest Time10 mins
Total Time1 hr
Ratings:
5 from 1 votes
Difficulty:
Beginner
Cooking Temp:
180
C
Servings:4
Ingredients
For the bake
300g Pasta (penne, fusilli, or rigatoni work best)
50g Mozzarella (grated or torn)
1pack Store Bought Meatballs (approx 12-16 meatballs)
For the cheese sauce
2tbsp Butter
2tbsp Plain flour
500ml Whole or Semiskimmed Milk
200g Mozzarella (grated or torn)
1tsp Dijon Mustard (Optional, for flavour depth)
1pinch Salt & Pepper (to taste)
1tsp Mixed Herbs (Optional, for flavour depth - Mixed herbs is a common mix of different dried herbs, ready for use without needing to measure out individual quantities. A typical mix includes equal parts of basil, marjoram, and oregano)
1tsp Paprika (Optional, for flavour depth)
Instructions
1
Preheat OvenPreheat oven to 180°C (350°F).
2
Cook the pasta.Boil pasta in salted water until just under al dente (1–2 minutes less than the package says).
3
Drain the pasta
Drain and set aside.
4
Prepare the meatballs:
Cook the store-bought meatballs according to the package instructions (bake or pan-fry).
Once browned and mostly cooked through, set aside. They’ll finish cooking in the oven.
5
Make the cheese sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour to make a paste (roux) and cook for 1 minute, stirring constantly.
Slowly whisk in the milk, making sure there are no lumps.
Simmer and stir for 5–7 minutes, until thickened.
Lower the heat and stir in most of the mozzarella (reserve a bit for topping).
Add mustard (if using), and season well with salt, pepper, and optional spices.
6
Assemble the pasta bake:
In a large baking dish/pan, combine the drained pasta, cooked meatballs, and cheese sauce.
Stir gently to coat everything evenly.
Sprinkle the reserved mozzarella over the top.
7
Bake
Bake uncovered for 25–30 minutes, until golden and bubbly.
