Happy Friday guys and welcome to autumn on The Mother Cooker, the start of comfort food season. I absolutely live for comfort food and I have been working on some super indulgent and tasty recipes to get you through the colder days. I know we aren’t quite in a cold front just yet, so I will continue to balance indulgence with lighter meals for a while longer.
Lasagne has to be one of my favourite things to eat, my mother-in-law makes THE best lasagne and I am always so happy when she’s cooked it us for dinner. I however am yet to master this layered wonder. So I decided to create a soup version instead, a gently spiced, warming, tomato sauce with Italian meatballs and giant fusili pasta. I hope you enjoy it as much we do in our home. You only need one pot, an hour and you are ready to go.
Prep time: 10 mins
Cook time: 45 mins
*If wanting to take to work, keep your cheese in a separate small pot, warm soup through then add at the end.
- 15 Italian meatballs
- 900ml chicken stock
- 2 450g tins of Italian plum tomatoes
- 2 tbsp of tomato puree
- 2 small white onions
- 2 bay leaves
- 4 garlic cloves
- 1 tsp cayenne
- 2 tsp dried oregano
- 200g of giant fusilli pasta
- Sprinkle of black pepper
- Bunch of fresh basil
- Ricotta cheese
- Parmesan cheese
- 2 tsp olive oil
- Grab a large pan.
- Finely chop your onion and garlic, add to the pan with 2 tsp olive oil and 2 bay leaves. Gently sweat over a medium heat until soft, stirring frequently so it doesn’t burn. Around 5 mins.
- Quarter your meatballs ready.
- Once onion has softened, add tomato puree, cayenne, oregano and cook out, mixing well for 1 minute.
- Add your meatballs and cook until meat is sealed, about 5-6 minutes. Remove bay leaves.
- Add your tinned tomatoes, then your stock, mix together then cook on a gentle simmer for 15 mins.
- Add your pasta and cook until pasta is just soft, about 10-12 mins. Season with black pepper.
- Decant in to bowls, add a dollop of ricotta in the middle, top with a good sprinkle of parmesan and chopped fresh basil.