Meatball, kale & mascarpone pasta bake
Prep
10 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 50 minutes and delivers real comfort food without the guilt. Tender beef meatballs nestle into a rich tomato sauce infused with rosemary, while earthy kale adds a nutritious boost of vitamins and minerals. The creamy mascarpone stirred through at the end transforms everything into something restaurant worthy, yet it's honestly so simple to make. Bronze die pasta holds the sauce beautifully, and the whole thing bakes into one glorious dish that feels indulgent but is actually quite wholesome. It's the kind of meal that makes you feel like you've spent hours cooking when really you haven't.
Ella x
Ingredients
- 2 tbspolive oil
- 300 gramsreduced fat british beef meatballs
- 250 gramssoffritto mix
- 3rosemary(sprigs, chopped, to give 1 tbsp)
- 100 mlsred wine((see drink recommendation below))
- 2chopped tomatoes(400g cans chopped Italian tomatoes with olive oil and garlic)
- 1 tsphoney(or sugar, to taste)
- 250 gramsnapolina bronze die penne rigate
- 150 gramspentland brig kale(torn from the stems and roughly chopped)
- 125 gramsmascarpone
- 30 gramsparmigiano reggiano(finely grated, plus extra to serve)
Detail level
Instructions
- 1
Heat 2 tsp oil in a wide pan. Add the meatballs and sizzle for 5 minutes until browned, then transfer to a plate. Add the remaining oil to the pan, followed by the soffritto mix and half the rosemary, plus a little seasoning; soften for 10 minutes. Preheat the oven to 200˚C, gas mark 6.
- 2
Pour in the wine, let it bubble and reduce a little, then tip in the tomatoes and honey. Simmer for 10 minutes, drop in the meatballs and take off the heat. Meanwhile, bring a large pan of salted water to the boil. Add the pasta and boil for 12 minutes, piling the kale on top for the final 2 minutes.
- 3
Drain the pasta and kale, reserving 3 tbsp cooking water, then tip into a medium baking dish. Pour over the meatballs and sauce; toss gently together with the reserved cooking water. Dot the mascarpone across the top, scatter with the parmigiano reggiano and remaining rosemary, then bake for 10 minutes until golden. Serve with extra cheese, if liked.
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