Sausageball pasta bake
"Using leftover sausagemeat to make meatballs is a thrifty way to jazz up an oven-cooked pasta pot"
7.8 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
50g fresh white breadcrumb
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
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