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The ingredients needed to prepare Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF:
- Prepare 300 g dried GF EF pasta such as rigatoni or penne
- Take 700 g GF pork sausage meat
- Get 4 tbsp olive oil, divided
- Get 1 onion, finely chopped
- Take 3 cloves garlic, finely chopped
- Use 3 tbsp tomato puree / paste
- Prepare 400 g tinned chopped tomatoes
- Take 240 ml reserved pasta water
- Get 2 tsp Italian seasoning or as desired
- Get to taste Salt and pepper
- Use 150 g 'Mozzarisella' brand vegan mozzarella cheese, grated
- Get 40 g 'Violife' brand parmesan-style cheese, grated
Instructions to make Vickys Sausage Meat Meatball Pasta Bake, GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400F and ready an ovenproof dish
- Form the sausagemeat into balls around an inch in diameter
- Heat half of the oil in a frying pan over a medium/high heat. Add the meatballs and cook for 6 - 8 minutes, turning as required until browned all over. Remove and set aside
- Bring a large pan of water to the boil, add the pasta and begin to cook as per the packet instructions
- Meanwhile, add the remaining oil to the frying pan, reduce the heat to medium, then fry off the onion for 3 - 4 minutes until softened. Add the garlic and cook for a further minute
- Add the tomatoes and puree to the onion mixture and cook for 2 - 3 minutes. Add the Italian seasoning and 240ml of pasta water, bring to a simmer and cook 6 - 8 minutes until the sauce has reduced slightly. Season to taste with salt and pepper
- Drain the pasta and toss in the sauce
- Pour the pasta and sauce into an ovenproof baking dish with the meatballs, stirring gently to coat. Add the mozzarella over the top and scatter over the parmesan
- Bake for 15 minutes or until golden and bubbling
- Serve with some garlic bread - see my previously posted free-from recipe
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