Meatball Pasta Bake

Meatball Pasta Bake

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Yield4 Servings
  • Cooking Method
    • Direct /Indirect


  • 400gms of burgers (this is an easy way to make meatballs as you don't need any binders)
  • 300gms of Pasta
  • 350gm Jar of Cirio Passata Rustica
  • 1 red onion chopped
  • 1 red pepper chopped
  • 100gms mushrooms sliced
  • 2 teaspoons of mixed herbs (we brought this mix home from our holiday in Rome but any herbs will do, such as dried garlic, rosemary, time, oregano, chilli flakes)
  • Salt and Pepper
  • 75 gms of grated mature cheddar
  • Olive Oil



Boil the pasta for about 2 mins less than the time suggested on the packet, drain and set aside.


Light the bbq and allow it to come to around 180°C. (If using a kettle then set up for direct and indirect cooking)


Add oil to a cast iron pan, heat on the bbq and fry the meatballs until they start to brown, remove from pan and set aside


Fry the onion and pepper in the pan until it starts to soften, add the mushrooms and the herb along with some Salt and Pepper (you might need a little extra oil)


Fry for a couple of minutes and add the passata, mix well


Combine the meatballs and the sauce and simmer for 5 mins


Combine the pasta and the sauce and place in a baking dish, cover with cheese


Put the deflector plates in if using a ceramic or if using a bbq then cook indirect.


Bake the pasta bake for 20-30 mins until its bubbling.

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Meatball Pasta Bake

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