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Check out the latest recommended times in our Cooking Guidelines.
Herby beef meatball pasta bake
There’s nothing mid about this Med delight! Onions, peppers, mushrooms and pasta quills bake in a herby tomato stock, then in go easy-peasy meatballs. A scatter of fresh parsley and you're all set for a low-fuss feast!
SWK: Source of fibre
SWK: High protein
Plants 6
one tray
Serving size
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 onion
- 2 pepper
- 240g chestnut mushrooms
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 400g passata (tomatoes, salt, citric acid)
- 2 courgette
- 500g beef mince (5% fat or less)
- 1 handful of fresh flat-leaf parsley
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 618
Protein: 44g
Carbs: 90g
Fat: 8.9g
Ingredients
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 onion
- 1 pepper
- 120g chestnut mushrooms
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 handful of fresh flat-leaf parsley
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 200g passata (tomatoes, salt, citric acid)
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 courgette
- 250g beef mince (5% fat or less)
Nutritional Information
Calories: 619
Protein: 44g
Carbs: 90g
Fat: 9.0g
Herby beef meatball pasta bake
There’s nothing mid about this Med delight! Onions, peppers, mushrooms and pasta quills bake in a herby tomato stock, then in go easy-peasy meatballs. A scatter of fresh parsley and you're all set for a low-fuss feast!
Cook time:
40 mins
Cuisine:
Italian
Food group:
Beef
Allergens: Wheat
Cooking Instructions
Before you start
- 1 large ovenproof dish
Chop, chop!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Peel the onions and cut each into 8 wedges, then deseed and thickly slice the peppers. Thinly slice the mushrooms.
- Dissolve the stock in 500ml boiled water (800ml for 4 portions).
Cook the pasta
- Put the onions, peppers, mushrooms into an ovenproof dish, then sprinkle in half the oregano. Stir in the garlic & herb paste, passata and pasta, then pour over the stock.
- Stir well, cover with foil and bake in the oven for 20 mins.
Shape your meatballs
- Meanwhile, coarsely grate the courgettes, wrap in kitchen roll and squeeze out the excess water.
- In a bowl, mix the remaining oregano and the courgettes into the mince. Lightly season and, using your hands, shape into 10 even-sized meatballs (20 for 4 portions).
Ready, steady... bake!
- Remove the dish from the oven, discard the foil and add the meatballs, gently pushing with a spoon to submerge in the sauce. Return to the oven and bake for 15 mins, until the meatballs are cooked through.
- Finely chop the parsley.
Finish & serve
- Sprinkle the parsley over the meatball pasta bake and serve.