Meatball Stroganoff Pasta Bake with Mushroom Sauce by Manu

Serves 4 | Prep Time: 40mins | Cook Time: 12mins

INGREDIENTS

300g penne

50g salted butter

1 tablespoon olive oil

1 large red onion, thinly sliced

200g Swiss brown mushrooms, sliced

2 x 150g pouches Mushroom Sauce by Manu

100g baby spinach leaves

½ cup grated Tasty cheese

1 cup grated mozzarella

2 tablespoons coarsely chopped fresh parsley

MEATBALLS (Makes 30)

600g beef mince (15% fat)

2 teaspoons smoked paprika

2 cloves garlic, crushed

1 egg

2 teaspoons Dijon mustard

1/3 cup panko crumbs

2 tablespoons finely chopped fresh parsley

Salt and pepper, to taste

METHOD

1. Preheat oven to 200C (fan-forced).

2. Cook pasta in a large saucepan of boiling, salted water, until tender. Drain, reserving about 1 cup of the cooking water.

3. Meanwhile, to make meatballs, combine all ingredients in a bowl. Season with salt and pepper and mix well. Roll tablespoons of mixture into balls.

4. Heat butter and oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for about 6 to 8 minutes, until browned all over. Remove.

5. Add onion and mushrooms to pan. Cook, stirring occasionally over a medium heat, until softened. Stir in Mushroom Sauce by Manu and reserved cooking water. Bring to boil. Simmer for about 2 to 3 minutes, until thickened slightly. Remove from heat. Stir in meatballs and spinach, then pasta and tasty cheese.

6. Transfer pasta mixture to a greased ovenproof dish (10-cup capacity). Scatter with mozzarella.  

7. Bake for 10 to 12 minutes, or until cheese is melted and top is golden brown.

   Garnish with parsley.

Manu’s Tip:

Penne can be replaced with other types of short pasta i.e. farfalle, rigatoni or spirals. Meatballs can be made up to two days ahead. Store in an airtight container in the fridge.