In Home Chefs Club, Recipes


5oog boerewors

3 garlic cloves

1 medium chopped white onion

455 g dried penne pasta

700 ml store-bought pasta sauce, Napolitana

1 cup soft mozzarella cheese

½ cup white cheddar

Salt and pepper

Dried origanum

Basil – a good handful chopped


Remove boerewors from the skin and roll into 50g balls.  Fry with olive oil in a deep non-stick skillet pan till just cooked. Remove from skillet.

In the same skillet –  fry the chopped onions and garlic till golden brown.  Add pasta sauce and cook for 3 minutes.

Add pasta and 700ml’s of water and cook with lid on, stirring occasionally till the pasta is cooked to your liking.

Stir in ¾ of the mozzarella, ½ of the white cheddar, meatballs and origanum. Fold through all ingredients and then transfer to baking dish.

Sprinkle the rest of the cheese on top and bake till cheese is melted. 

Lastly, add the chopped basil.

Chef’s Tip

Pasta bakes are perfect freezer dinners as they can be made ahead of time, portioned and frozen for those days where time is limited.

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