Photo: Eaters Collective
Sausageball pasta bake
10 ingredients
15 min + 50 min
Serves 4
openrecipes
Using leftover sausagemeat to make meatballs is a thrifty way to jazz up an oven-cooked pasta pot
Estimated Nutrition (whole recipe, rough)
1041
Calories
40g
Protein
30g
Fat
151g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g sausagemeat
- 50g fresh white breadcrumbs
- 1 tsp thyme or rosemary leaves, chopped
- 1 tbsp olive oil
- 500g carton passata
- 2 tbsp sundried tomato paste
- 300g fusilli or other pasta shapes
- ½ small Savoy cabbage , cut into 1cm-wide slices
- 250g ball mozzarella , cubed
- 2 tbsp freshly grated Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes