Cook Time: 25-30 mins - Serves: 3-4 
Ingredients:
- HECK Steak & Butter Meatballs
- 250g Rigatoni Pasta
- 500g Passata
- 150g Burrata Cheese
- 1Tbsp Dried Oregano
- 60g Parmesan
- Olive Oil
- Salt & Pepper to season
- Fresh Flat Leaf Parsley
Method:
- Pre-heat your oven to 180 fan
- In a large hot pan with a little olive oil add the HECK Steak & Butter Meatballs. Cook until golden brown and cooked all the way through. Keep turning them as they cook.
- Whilst the meatballs cook, cook the pasta until soft or al dente.
- Drain the water from the pasta, add the pasta back into the pan along with the passata and mix over a low heat for a few minutes. Add in the meatballs and combine.
- Pour the pasta and meatballs into a baking dish. Break up the burrata and place over the pasta. Sprinkle with a little oregano, seasoning and some parmesan cheese.
- Place in the oven to bake for around 10 minutes. Once cooked sprinkle over some chopped fresh parsley then serve up.
NUTRITION INFORMATION
| per 100g | per person | |
|---|---|---|
| Energy | 807kJ/193kcal | 2584kJ/616kcal |
| Fat | 7.8g | 25g |
| of which Saturates | 3.9g | 12g |
| Carbohydrate | 18g | 59g |
| of which Sugars | 2.3g | 7.3g |
| Protein | 12g | 37g |
| Salt | 0.48g | 1.5g |