Baked Meatballs with Sundried Tomato & Ricotta
Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 400grams Woolworths beef & lamb meatballs
- 1tablespoons extra virgin olive oil
- 270grams sundried tomato strips
- 700milliliter passata
- 180grams ricotta
- 250grams spaghetti
- 1/3 bunch basil, leaves picked
- 1/3 cup shaved parmesan cheese
Description
Topped with basil and parmesan, this comforting, moreish baked meatballs recipe will satisfy everyone.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Place meatballs in a large, deep baking dish. Drizzle with oil. Bake for 10 minutes, or until meatballs begin to brown.
Step 2 of 3
Add sundried tomato and passata. Mix to combine. Dollop with ricotta. Bake for a further 15 minutes, or until sauce has thickened and meatballs are cooked through.
Step 3 of 3
Meanwhile, bring a large saucepan of water to the boil. Cook spaghetti according to packet instructions, then drain. Add spaghetti to meatball mixture and toss to combine. Top with basil and parmesan. Serve.
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