Roasted pepper and meatball pasta bake recipe
Roasted pepper and meatball pasta bake: warm, hearty, easy Friday night dinner. Serves 2 | delicious. magazine
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Ingredients
- 160g penne or small rigatoni pasta
- 1 tbsp olive oil
- 12 mini beef meatballs
- 1 large garlic clove, finely chopped
- 100ml red wine
- 400g tin cherry tomatoes
- ½ x 290g jar Saclà Peperonata Antipasto
- 60g fresh mozzarella, torn into 10-12 pieces
- Handful of fresh basil leaves
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