Molten Meatball Marinara & Mozzarella Bake

Cooking Time

60 minutes




In a blender add the Napolina Chopped Tomatoes, Napolina Tomato puree, oregano, fresh basil, cracked black pepper, sea salt flakes, parsley, white wine and beef stock and blend until smooth then set aside

In a large frying pan add the Napolina Extra Virgin Olive Oil followed by the onion and garlic and sweat on a medium heat for 5 minutes.

Add the meatballs and brown them off for a further 2 mins then decant into a large casserole dish.

Add the dry Napolina Penne Pasta to the casserole dish.

Pour over the sauce and mix together well then top with the cheddar, parmesan and mozzarella cheese.

Cover with tin foil then bake in the oven for 45 mins at 200°C until the pasta is cooked through and the cheese is golden brown on top.

Remove from the oven and leave to stand for 10 mins before serving and serve with garlic bread and salad.


2 tbsp Napolina Extra Virgin Olive Oil

2 cans Napolina Chopped Tomatoes

600ml Beef Stock

1 tbsp Napolina Tomato Puree

2 tsp Oregano

1 tsp Fresh Basil

1 tsp Cracked Black Pepper

2 tsp Sea Salt Flakes

1 tsp Dried Parsley

1 Medium Onion, finely chopped

4 Cloves Garlic, finely chopped

150ml White Wine

24 Beef Meatballs

500g Napolina Penne Pasta

150g Grated Mozzarella Cheese

150g Grated Cheddar Cheese

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