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Penne meatball casserole with a yogurt tomato sauce

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Ingredients for 4 servings:

  • 1 kg minced meat
  • 500 g pasta
  • 1 bottle of Cremefine for cooking
  • 1 pot of yogurt, 1.5% fat, 200 g
  • 1 bag of cheese, grated
  • 500 ml tomatoes, pureed
  • 1 egg(s)
  • salt and pepper
  • garlic powder
  • oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (fan assisted). Cook the pasta in salted water until tender. Meanwhile, season the ground meat with egg, salt, pepper, and garlic powder. Form it into small balls and fry them in a pan with oil. Spread the cooked pasta in a baking dish. Place the cooked meatballs on top of the pasta. Mix the passata, yogurt, and crème fraîche in a bowl and season with spices. Pour the sauce over the meatballs and pasta. Sprinkle with grated cheese. Bake the casserole at 200°C (top/bottom heat) for about 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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