Meatball Pasta Bake
User Reviews
4.9
Meatball Pasta Bake
Description
The Meatball Pasta Bake gathers cooked penne and a medley of diced vegetables such as red and green bell peppers, mushrooms, onions, and spinach. These are gently sautéed with crushed garlic, then combined with passata, tomato puree, dried oregano, thyme, and balsamic vinegar to create a gently herbed and tangy sauce. The dish is assembled with meatballs layered on top and finished with a mix of grated cheddar and mozzarella, then baked until the cheese melts and browns. This process yields a comforting pasta casserole that balances tender pasta with flavorful meatballs and softened vegetables.
The bake works well as a main meal that showcases a variety of vegetables in each portion, providing both color and texture contrast. Its substantial nature makes it suitable for lunch or dinner, served on its own or with a crisp side salad for freshness.
To customize, small vegetable sizes ensure even cooking and blending into the sauce. Including a splash of reserved pasta water can smooth the sauce. Adding breadcrumbs with the cheese topping intensifies the crispy texture. For a creamier version, mixing cream cheese into the pasta mixture before baking is an option. Additionally, incorporating red chili flakes adds a spicy undertone. Vegan alternatives can be used for meatballs and cheese if desired.
Ingredients
- 250 g penne pasta
- 1 tablespoon olive oil for the meatballs
- 1 teaspoon olive oil for the vegetables
- 12 meatballs
- 0.5 red onion diced
- 0.5 onion diced
- 1 zucchini zucchini, diced, aka courgette
- 1 red bell pepper diced
- 1 green bell pepper diced
- 8 mushrooms sliced
- 60 g spinach
- 500 ml passata
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
- 2 garlic crushed, clove
- 2 tablespoon tomato puree
- 2 tablespoon balsamic vinegar
- 40 g cheddar cheese grated
- 40 g mozzarella cheese grated
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 250 g Penne pasta in a pan of boiling water and simmer for 12 minutes.
- Heat 1 tablespoon Olive oil in a pan and when hot, add 12 Meatballs and cook stirring regularly - this will take around 10 minutes. Take them out of the pan and set aside.
- Add 1 teaspoon Olive oil to the pan and add 2 Garlic clove, 0.5 Red onion, 0.5 Onion, 1 Courgette (zucchini), 1 Red bell pepper, 1 Green bell pepper and 8 Mushrooms. Gently cook for 3-4 minutes until softened.
- Drain the pasta and put back in the pan with the cooked vegetables and 500 ml Passata, 1 tablespoon Dried oregano, 1 tablespoon Dried thyme, 2 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar and 60 g Spinach and stir well.
- Transfer to a large baking tray.
- Add the meatballs.
- Add 40 g Cheddar cheese and 40 g Mozzarella on top.
- Put into your oven for 20 minutes.
Notes
- Chop vegetables finely or use a food processor to ensure even cooking in the bake.
- Reserve some pasta water to loosen and smooth the sauce if needed.
- Add breadcrumbs mixed with cheese for a crispier topping texture before baking.
- Incorporate cream cheese into the pasta mix before baking for a creamier finish.
- Include red chili flakes or Worcestershire Sauce to add spice and depth to the flavor.
- Use vegan meatballs and cheese substitutes to make a vegan version of this bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 475kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 213mg | 9% |
| Potassium | 1372mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 3451IU | 69% |
| Vitamin C | 93mg | 103% |
| Calcium | 238mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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