450g minced pork
50g gluten free breadcrumb
1 tsp thyme or rosemary leaves, chopped
1 tsp chopped chives
1 tbsp olive oil
500g carton passata
2 tbsp tomato paste
300g gluten free pasta shapes
250g ball mozzarella, cubed
2 tbsp freshly grated Parmesan
Put the minced pork, egg, chives, gluten free breadcrumbs, seasoning and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.
Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned.
Add passata and tomato paste, cover and simmer gently for 20 mins.
Meanwhile, cook gluten free pasta following pack instructions.
Drain the gluten free pasta, toss with the sauce and spoon into a heatproof dish.
Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta.
Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.
Recipe adapted from: Good Food