Easy Meatball Pasta Bake

4 standard portions

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Ingredients

• 250 g Penne pasta
• 1 tbsp Olive oil (for the meatballs)
• 1 tsp Olive oil (for the vegetables)
• 12 Meatballs
• 0.5 Red onion (diced)
• 0.5 Onion (diced)
• 1 Courgette (zucchini) (zucchini, diced)
• 1 Red bell pepper (diced)
• 1 Green bell pepper (diced)
• 8 Mushrooms (sliced)
• 60 g Spinach
• 500 ml Passata
• 1 tbsp Dried oregano
• 1 tbsp Dried thyme
• 2 Garlic clove (crushed)
• 2 tablespoons Tomato puree
• 2 tablespoons Balsamic vinegar
• 40 g Cheddar cheese (grated)
• 40 g Mozzarella (grated)

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Put 250 g Penne pasta in a pan of boiling water and simmer for 12 minutes.
3. Heat 1 tbsp Olive oil in a pan and when hot, add 12 Meatballs and cook stirring regularly - this will take around 10 minutes. Take them out of the pan and set aside.
4. Add 1 tsp Olive oil to the pan and add 2 Garlic clove, 0.5 Red onion, 0.5 Onion, 1 Courgette (zucchini), 1 Red bell pepper, 1 Green bell pepper and 8 Mushrooms. Gently cook for 3-4 minutes until softened.
5. Drain the pasta and put back in the pan with the cooked vegetables and 500 ml Passata, 1 tbsp Dried oregano, 1 tbsp Dried thyme, 2 tbsp Tomato puree, 2 tbsp Balsamic vinegar and 60 g Spinach and stir well.
6. Transfer to a large baking tray.
7. Add the meatballs.
8. Add 40 g Cheddar cheese and 40 g Mozzarella on top.
9. Put into your oven for 20 minutes.