Chipotle Meatball Pasta Bake
About this recipe
Crafted from a blend of spiced cumberland sausages, lean steak mince, and a hint of chipotle paste, the meatballs in this dish are bursting with flavor. Plus, it's incredibly easy to sneak in some extra nutrition by adding hidden veggies to the sauce.
But what truly sets this dish apart is the irresistible combination of mozzarella and cheese that crowns it. Bubbling and golden-brown, this cheesy duo forms a crispy, indulgent topping that adds an extra layer of decadence to every bite.
And the best part? It's a breeze to prepare. With simple steps like searing the meatballs, simmering the savory sauce, and tossing it all together with cooked rigatoni, you'll have dinner on the table in no time.
Chipotle Paste
The chipotle paste in this Meatball Pasta Bake serves as the secret ingredient that elevates the dish to new heights of flavor. With its smoky, spicy profile, the chipotle paste infuses the meatballs with a depth of taste that's both bold and tantalizing. It adds a delightful kick that perfectly balances the richness of the sausages and steak mince, creating a harmonious blend of flavors that dance on the palate with every bite. Whether you're a spice aficionado or simply craving a dish with a bit of heat, the chipotle paste brings a unique and irresistible dimension to this already delectable meal.
Cumberland Sausages
The addition of Cumberland sausages to this Meatball Pasta Bake imparts a rich and smoky flavor that enhances the dish. Being a common kitchen staple, Cumberland sausages are readily accessible, making them an effortless ingredient to incorporate into the recipe. Their distinctive taste adds depth and warmth to the meatballs, ensuring a satisfying meal that's both convenient and delicious.
Ingredients
Meatballs
- 250g cumberland sausages, deskinned
- 250g lean steak mince
- 3 tbsp chipotle paste
Sauce
- 2 tbsp sunflower oil
- 1 large brown onion
- 4 cloves of garlic, thinly sliced
- 1 tsp nion granuels
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 500g chopped tomatoes + 150ml water
Pasta Bake
- 300g rigatoni
- 1 tsp salt
- 100g red leicester cheese, grated
- 100g cheddar cheese, grated
- 25g mozzerella balls
- 1 tsp parsley
Meatballs
- 500g cumberland sausages, deskinned
- 500g lean steak mince
- 6 tbsp chipotle paste
Sauce
- 4 tbsp sunflower oil
- 2 large brown onion
- 8 cloves of garlic, thinly sliced
- 2 tsp nion granuels
- 2 tsp smoked paprika
- 2 tsp oregano
- 2 tsp salt
- 1kg chopped tomatoes + 300ml water
Pasta Bake
- 600g rigatoni
- 2 tsp salt
- 200g red leicester cheese, grated
- 200g cheddar cheese, grated
- 50g mozzerella balls
- 2 tsp parsley
Meatballs
- 750g cumberland sausages, deskinned
- 750g lean steak mince
- 9 tbsp chipotle paste
Sauce
- 6 tbsp sunflower oil
- 3 large brown onion
- 12 cloves of garlic, thinly sliced
- 3 tsp onion granuels
- 3 tsp smoked paprika
- 3 tsp oregano
- 3 tsp salt
- 1.5kg chopped tomatoes + 450ml water
Pasta Bake
- 900g rigatoni
- 3 tsp salt
- 300g red leicester cheese, grated
- 300g cheddar cheese, grated
- 75g mozzerella balls
- 3 tsp parsley
Ingredients
Instructions
- In a large bowl, combine the deskinned Cumberland sausages, lean steak mince, and chipotle paste. Mix well until fully combined.
- Roll the meat mixture into meatballs, about 40g per meatball.
- In a large skillet, heat 2 tablespoons of sunflower oil over medium-high heat. Once hot, add the meatballs and sear them until they are browned on all sides, about 5-7 minutes. Once seared, remove the meatballs from the skillet and set them aside.
- In the same skillet, using the oil left from searing the meatballs, add the chopped onion and garlic. Cook until softened and fragrant, about 5 minutes.
- Stir in the onion granules, smoked paprika, oregano, and salt. Cook for another minute.
- Add the chopped tomatoes and water to the skillet, stirring to combine then add the seared meatballs and leave to cook in sauce.
- Bring the sauce to a simmer and let it cook for about 25 minutes, until slightly thickened.
- While the sauce is simmering, cook the rigatoni pasta according to the package instructions in a large pot of salted boiling water. Drain the pasta and set aside.
- Once the meatballs and sauce are done cooking, add the cooked pasta to the skillet with the sauce and meatballs. Mix everything together until the pasta is evenly coated with the sauce.
- Transfer the pasta mixture to the prepared ovenproof baking dish.
- Sprinkle the grated red Leicester and cheddar cheeses evenly over the pasta.
- Tear the mozzarella balls into small pieces and scatter them over the top of the cheese layer.
- Bake the pasta bake in the preheated oven for 15-25 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and sprinkle with chopped parsley before serving.
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