Pork and fennel meatball pasta bake
This wonderfully comforting pasta bake recipe sees pork and fennel meatballs baked to perfection in a rich tomato sauce with reduced-fat feta and cheese. Serve with rocket for a hearty family meal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 250 grams pork mince
- 1 teaspoon toasted fennel seeds, roughly crushed
- 1/2 teaspoon chilli flakes
- grated zest of 1 lemon
- 1 tablespoon olive oil
- 2 red capsicums, seeded, chopped
- 1 red onion, thinly sliced
- 2 x 400g cans diced tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tablespoons red wine vinegar
- 2 teaspoons caster sugar
- 375 grams penne pasta, cooked according to packet instructions
- 1 cup parsley leaves, chopped
- 200 grams reduced-fat ricotta
- 1/2 cup reduced-fat tasty cheese, grated
- baby rocket leaves to serve
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