Fennel Sausage Meatball Pasta Bake | DonalSkehan.com, A pasta bake the whole family will love!
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Fennel Sausage Meatball Pasta Bake

May 09

Don’t knock until you try it- a pasta bake that can be served straight to the table for a dig in dinner feast.







  • serves Serves 4
  • time 45 mins


  1. 1. Preheat the oven to 250˚C. Grease a 40x25cm roasting tin with butter.
  2. 2. Add the spaghetti, passatta, cherry tomatoes, chilli flakes and 600ml of water to the roasting tin. Toss to evenly coat.
  3. 3. Combine the ingredients for the meatballs in a bowl and using damp hands roll into 20 small meatballs approximately 3cm in diatmeter. Place the meatballs across the tomato spaghetti. Cover tightly with tin foil and place in the oven to bake for 30 minutes, mixing halfway through until the pasta is al dente.
  4. 4. Remove the dish from the oven and using a splash of boiling water, loosen the sauce to the desired thickness. Season generously and garnish with Pecorino cheese shavings and basil leaves.


For the meatballs:

450g best quality pork sausage meat

1 tbsp fennel seeds, toasted and lightly bashed

A good handful flat leaf parsley, finely chopped

For the spaghetti:

400g spaghetti, broken in half

150g cherry tomatoes, sliced in half

800g pasatta

1 tsp chilli flakes

Softened butter, to grease

Pecorino cheese, to serve

Basil leaves, to serve

Sea salt and freshly ground black pepper


You'll Need

40x25cm roasting tin

Mixing bowl

Tin foil