Ingredients

  • 3 tbsps Napolina Light in Colour Olive Oil
  • 2 cloves garlic
  • 1 large red onion
  • 1 red pepper
  • Handful fresh basil leaves, chopped
  • 2 x 400g cans Napolina Chopped Tomatoes
  • 500g lean pork mince
  • 100g fresh breadcrumbs
  • 1 large egg, beaten
  • 6 tbsps plain flour
  • 500g Napolina Rigatoni
  • 60g Parmesan cheese, grated

Method

  1. 1

    For the tomato sauce, chop an onion, 2 cloves of garlic and a red pepper. Heat 2 tablespoons of olive oil in a pan and lightly fry the chopped vegetables for 10 minutes until softened. Add 2 cans of chopped tomatoes, some chopped basil leaves and season with salt and pepper before simmering over a low heat for 30 minutes.

  2. 2

    For the tomato sauce, chop an onion, 2 cloves of garlic and a red pepper. Heat 2 tablespoons of olive oil in a pan and lightly fry the chopped vegetables for 10 minutes until softened. Add 2 cans of chopped tomatoes, some chopped basil leaves and season with salt and pepper before simmering over a low heat for 30 minutes.

  3. 3

    Shape the mixture roughly into the size and shape of golf balls, and roll each meatball lightly in flour. Heat the remaining olive oil in a frying pan and add the meatballs, frying over a medium heat for 5-7 minutes or until browned whilst carefully turning. Remove from the pan and rest on kitchen paper.

  4. 4

    Preheat the oven to 200°C. Cook 500g Rigatoni in boiling, salted water until al dente. Drain, return to the pan then add the tomato sauce mixture, stirring well. 

  5. 5

    Add the meatballs to the pasta and sauce and mix. Tip into an oven proof dish and lay the mozzarella across the top, followed by grated Parmesan.

  6. 6

    Bake for 25 minutes or until golden.

Nutritional Details

Each serving provides
  • Energy 3148kj 752kcal 38%
  • Fat 20.8g 30%
  • Saturates 8.0g 40%
  • Sugars 10.0g 11%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

92.0g carbohydrate 7.0g fibre 45.5g protein

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