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Italian polpetino & rigatone bake


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender. 
  • Then put the mince, sausage meat, yoghurt, paprika, parsley, chilli paste, sautéed onion and seasonings in a large bowl. Mix together with your hands or a wooden spoon until well combined. 
  • Using wet hands, form the mixture into balls and place them on oiled baking trays. Cook in the oven for about 15-20 mins until firm. 
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until almost al dente. Drain well and toss with a little oil. 
  • To make the Mornay sauce, melt the butter in a pot and add the flour. Stir well and gently cook. Add the hot milk, all at once, and whisk well. 
  • Then add 2 good handfuls grated tasty cheese, the cream and seasonings. Whisk until the cheese has melted. 
  • Place a layer of meatballs into a large gratin (or any ovenproof dish). Top with the rigatone and then the tomato sauce and Mornay. Sprinkle more grated cheese and the parmesan over and cook in the oven for about 30 mins until golden and bubbling. 
  • Serve with good crusty bread and a simple green salad on the side.


  • olive oil
  • 1 large onion, chopped
  • 2-3 large garlic cloves, crushed
  • 500 gm minced lamb
  • 4 large pork & fennel sausages, skinned & mashed
  • 3 heaped tbsp plain yoghurt
  • ½ tbsp paprika
  • 3 tbsp chopped Italian (flat leaf) parsley
  • ½ tbsp chilli paste
  • sea salt & freshly ground pepper
  • olive oil spray
  • 400 gm rigatone (or any tube pasta)
  • homemade tomato sauce
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 1 litre hot milk
  • 4 good handfuls grated tasty cheese
  • a splash of cream
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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