Brent Draper’s one-pan meatball penne will be a new family favourite. Loaded with pasta, herbs and delicious meatballs, it’s a hearty and warming meal.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles Australian No Added Hormones Beef Mince
1 tsp fennel seeds
1 tsp ground paprika
2 tbs olive oil
1 small brown onion, finely chopped
125g sundried tomatoes, chopped
5 garlic cloves, finely chopped
2 tbs tomato paste
375g penne
1 tsp finely grated lemon rind
4 1/2 cups (1.125L) boiling water
20g butter
1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped basil
150g firm ricotta (from the deli)
2 tbs lemon juice
1/2 cup (40g) finely grated parmesan
Basil leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a baking tray with baking paper. Place the mince, fennel and paprika in a large bowl. Season well and use clean hands to mix until well combined. Roll 1-tbs portions of the mixture into balls and place on the lined tray.
Step 2
Heat the oil in a large saucepan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5 mins or until the meatballs are brown all over. Transfer to a plate.
Step 3
Add the onion to the pan and cook for 3-4 mins or until the onion softens. Add the sundried tomato, garlic and tomato paste and stir to combine.
Step 4
Return the meatballs to the pan with the pasta, lemon rind and boiling water. Cover and cook, stirring occasionally, for 15-20 mins or until the pasta is al dente. Remove from heat. Add the butter, parsley and chopped basil to the pasta mixture and toss to combine.
Step 5
Place the ricotta and lemon juice in a food processor and process until smooth. Add the ricotta mixture to the pasta mixture and gently fold until well combined. Sprinkle with parmesan and basil leaves and serve immediately.
Swap me: For a flavour twist, use pork mince in this recipe instead of beef mince.
Brent Draper’s one-pan meatball penne with whipped ricotta
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles Australian No Added Hormones Beef Mince
1 tsp fennel seeds
1 tsp ground paprika
2 tbs olive oil
1 small brown onion, finely chopped
125g sundried tomatoes, chopped
5 garlic cloves, finely chopped
2 tbs tomato paste
375g penne
1 tsp finely grated lemon rind
4 1/2 cups (1.125L) boiling water
20g butter
1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped basil
150g firm ricotta (from the deli)
2 tbs lemon juice
1/2 cup (40g) finely grated parmesan
Basil leaves, to serve
Description
Brent Draper’s one-pan meatball penne will be a new family favourite. Loaded with pasta, herbs and delicious meatballs, it’s a hearty and warming meal.
Method
Step 1
Line a baking tray with baking paper. Place the mince, fennel and paprika in a large bowl. Season well and use clean hands to mix until well combined. Roll 1-tbs portions of the mixture into balls and place on the lined tray.
Step 2
Heat the oil in a large saucepan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5 mins or until the meatballs are brown all over. Transfer to a plate.
Step 3
Add the onion to the pan and cook for 3-4 mins or until the onion softens. Add the sundried tomato, garlic and tomato paste and stir to combine.
Step 4
Return the meatballs to the pan with the pasta, lemon rind and boiling water. Cover and cook, stirring occasionally, for 15-20 mins or until the pasta is al dente. Remove from heat. Add the butter, parsley and chopped basil to the pasta mixture and toss to combine.
Step 5
Place the ricotta and lemon juice in a food processor and process until smooth. Add the ricotta mixture to the pasta mixture and gently fold until well combined. Sprinkle with parmesan and basil leaves and serve immediately.
Swap me: For a flavour twist, use pork mince in this recipe instead of beef mince.
