Another easy, creamy pasta. You can use any meatballs for this. Homemade, pre rolled or even frozen. I actually tried frozen swedish meatballs for this and they were excellent.
Ingredients
Olive Oil
Meatballs, pre made
1 cup beef stock
2 cups double cream
1 tbsp Worcestershire sauce
300g rigatoni pasta, or similar
1 cup grated gruyere cheese
½ cup grated parmesan
Salt and pepper, to taste
Method
Heat some olive oil in an oven proof pan and add the meatballs.
While the meatballs are cooking, cook pasta until just short of al dente.
Brown meatballs for about 10 mins and set aside. You don't have to cook them all the way through as they will finish cooking in the oven.
Using the same pan add the beef stock, double cream, and Worcestershire sauce and scrape the brown bits at the bottom.
Let the sauce simmer until slightly thickened, about 10 mins.
Add the parmesan and melt in.
Season with salt and pepper.
Add pasta into the sauce, then evenly distribute the meatballs throughout.
Sprinkle the gruyere cheese on top.
Bake for 15-20 minutes, until pasta and meatballs are cooked through and cheese is melted.
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