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Cheese filled Meatball and Roasted Vegetable Pasta Bake

Meatball and Roasted Vegetable Pasta Bake

Brought to you by: Scan
Swedish
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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!
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Ingredients

  • 2 large courgettes, trimmed, halved lengthways and sliced diagonally
  • 1 large red pepper, cut into chunks
  • 2 cloves garlic, crushed
  • 1 tbspn olive oil
  • 300g meatballs
  • 300g fusilli
  • 200ml crème fraiche
  • 2 tbsps wholegrain mustard
  • 75g gruyere cheese, finely grated

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.

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