Meatball Pasta Bake {30 Minute Meal}

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

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

Directions

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.

Nutrition

• Calories: 667 kcal
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Cholesterol: 91 mg
• Sodium: 1178 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 6 g
• Total Sugars: 12 g
• Protein: 36 g