Meatball Pasta Bake {30 Minute Meal}
This super-speedy Meatball Pasta Bake recipe uses ready-made meatballs for a quick win. It’s so delicious and is a dead-cert favourite for the whole family.
Servings: 4
Ingredients
- 2 tsp Sunflower oil
- 340 g Meatballs
- 1 Onion Peeled and chopped
- 3 Cloves of garlic Peeled and chopped
- 300 g Mushrooms Sliced
- 400 g Tinned chopped tomatoes
- 1/2 tsp Chilli flakes
- 2 tsp Sweet smoked paprika
- 750 ml Vegetable stock
- 4 tbsp Tomato puree
- 250 g Pasta
- 150 g Mozzarella
- Sea salt and freshly ground black pepper
Instructions
- In a large grill proof, deep frying pan (a saute pan) heat the sunflower oil over a medium heat.
- Add the meatballs and pan fry for about 5 minutes until starting to colour all over.
- Add the chopped onion, garlic and mushrooms and fry for a further 5 minutes until the vegetables are starting to soften and the meatballs are browned all over.
- Add the tomatoes, chilli, paprika, vegetable stock, tomato puree, dry pasta and plenty of salt and pepper. Give everything a good stir, put the lid on, reduce the heat to low and cook for 15-20 minutes, stirring regularly, until the pasta is cooked through and the liquid is absorbed.
- Preheat your grill to medium. Sprinkle the cheese over the top of the pasta and pop under the grill to melt the cheese - about 5 minutes.
Notes
Cooking time: If the pasta is not finished cooking and the sauce is too dry, add a splash of water.
Meatballs: We've used a ready made meatball shortcut here, but feel free to use homemade if you prefer (there's a link above to my recipe).
Nutrition
Calories: 667kcal | Carbohydrates: 65g | Protein: 36g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 1178mg | Potassium: 1090mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1520IU | Vitamin C: 16mg | Calcium: 267mg | Iron: 4mg