Pasta

Friday Night Meat Ball

Cook
45 mins
Difficulty
Easy
Method
Stovetop
Friday Night Meat Ball

Ingredients

  • 400 grams of shop bought meat balls
  • 1 bag of Rustichella Penne Pasta
  • 3 jars of Prunotto Arrabbiata tomato sauce
  • 50 grams of black olives pitted
  • 1 hand full of black kale
  • 2 packets of feta
  • 1 ball of fresh Garofalo mozzarella
  • 100 grams of crushed croutons
  • 30 grams of chopped Ortiz anchovies
  • 100 grams of Odysea Roasted Red Peppers
  • 1 packet of tomatoes fresh (sliced)
  • 1 lemon zest

Method

  1. Cook the pasta first. Toss it in some olive oil with the lemon zest and a bit of salt and pepper to taste.
  2. Rip your meatballs in half to create double meatball action. Layer all your bits in a big oven proof dish. Pasta, Meatballs, Arrabbiata, Olives, kale, peppers, tomatoes, chopped anchovies, feta and kale.
  3. Bake in the oven @ 180 for 40 minutes. Sprinkle crushed croutons on top and enjoy!
  4. This can be served with a side of garlic bread and the endive salad featured in the previous recipe.
  5. The ultimate one hit wonder

Shop this recipe

  • Jar of Odysea Flame Roasted Red Peppers on a white background

    Odysea Roasted Red Peppers 3

    €4,50
    €4,50
  • Ortiz anchovy packaging with a boat illustration on a white background

    Ortiz Anchovies in Olive Oil

    €5,90
    €5,90
  • Prunotto Organic Crushed Tomatoes Spicy Arrabiata

    Prunotto Organic Crushed Tomatoes Spicy Arrabiata

    €4,20
    €4,20

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