Mini meatball penne

Mini meatball penne

Get a taste of Italy with this recipe – it’s also good for using up leftover mince.

By , 21 September 2015
Mini meatball penne
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.64 per serving
Nutritional Info
Each 399g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1788KJ 427KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
  • 250g Asda Penne Pasta
  • 1 small onion, finely chopped
  • 1 tbsp olive oil, plus 1 tsp for the meatballs
  • 1 garlic clove, crushed
  • 250g mushrooms, sliced
  • 500ml passata
  • 2 tsp dried oregano
  • 340g Asda Turkey Breast Mince
  • 50g fresh breadcrumbs
  • 2 tbsp tomato ketchup
  • 25g ready-grated mozzarella
  • 15g Parmesan, grated
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta for 2 minutes less than instructed. Drain.

  • Cook the onion in the oil until soft. Add the garlic and mushrooms. Cook until the juice runs out of the mushrooms. Increase the heat and continue to cook until most of the juices have evaporated. Add the passata and 1½ tsp of the oregano. Simmer, covered, for 5 minutes. Set aside.

  • Mix the mince with a third of the breadcrumbs, the tomato ketchup and the rest of the oregano. Shape into 12 mini meatballs. Heat the oil in a frying pan and cook until brown on all sides.

  • Add the meatballs to the sauce and simmer for 5 minutes. Stir in the pasta.

  • Turn into the ovenproof dish. Cover with the foil and bake for 10 minutes. Remove the foil and sprinkle on the rest of the breadcrumbs and the mozzarella and Parmesan. Bake for another 10 minutes.