Meatball and Roasted Vegetable Pasta Bake
By Scan
Published on 21 April 2022
This is a simple and quick recipe that the whole family will love. It’s perfect for those winter evenings, when you want a wholesome meal to comfort and warm you up. And, for us, the fact that it is on the table in half an hour makes us all smile!Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 300 g of fusilli
- 2 large courgettes, trimmed, halved lengthways and sliced diagonally
- 1 large red pepper, cut into chunks
- 2 cloves of garlic, crushed
- 200 ml of crème fraiche
- 2 tablespoons of wholegrain mustard
- 75 g of gruyere cheese, finely grated
- 300 g of meatballs
Method
Step 1
Preheat the oven to 220*C/fan oven 200*C/Gas Mark 7.Step 2
Put the courgettes, red pepper, garlic and meatballs into a large roasting tin and toss with olive oil to coat. Roast for 15 minutes until the vegetables are just tender.Step 3
Meanwhile, cook the pasta in a saucepan of lightly salted boiling water for 10-12 minutes or according to the packet instructions. Drain well and add to the meatball mixture. Add the crème fraiche, mustard and gruyere cheese and toss well to coat.Step 4
Return to the oven for 5 minutes to warm through. Serve with a green salad.