Oozing Eyeballs

Featuring Newman’s Own® Basilico Pasta Sauce


Serves: 4-6
Preparation time: 20 minutes
Cooking time: about 30 minutes
INGREDIENTS

500 g minced turkey
3 tablespoons pesto sauce
25 g fresh white breadcrumbs
1 egg, beaten
salt and freshly ground black pepper
50 g Mozzarella cheese, from a block, cut into thin sticks
350 g jar Newman’s Own Basilico sauce
4 extra large pitted black olives, sliced into 12
300 g dried spaghetti

 

RECIPE

For the peppers:

1. Preheat the oven to 180˚C, Gas mark 4. Place the minced turkey in a mixing bowl, with the pesto sauce, breadcrumbs and egg. Season and mix until all the ingredients are combined. Shape into 12 meatballs and place on a non-stick baking tray.

2. Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the Basilico sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.

3. Bake for 20- 25 minutes until cooked through and the cheese has melted and is oozing.

4. Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.

5. Place the remaining Basilico sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well.

6. Divide the spaghetti worms between 4 bowls and top each with the oozing meatball eyes. Serve immediately.

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