Italian-style stuffed meatballs

Swap out your usual spag bol recipe for this delicious stuffed meatball pasta. Ready to serve in just 30 minutes, this flavourful dish is sure to be a hit.

Serves

4

Prep

5m

Cooking

25m

Ingredients

  • 500g pkt Italian-style pork meatballs
  • 180g jar cheese-stuffed peppers, drained
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 350g jar Leggo’s Stir Through Roasted Vegetables pasta sauce
  • 375g penne
  • 60g pkt Coles Australian Baby Spinach

Method

STEP 1

Make a small indent in 1 meatball. Place 1 stuffed pepper in the centre of the meatball and shape the meatball around the pepper to enclose. Heat the oil in a non-stick frying pan over medium heat. Add the meatballs. Cook, turning, for 3-4 mins or until browned. Transfer to a plate. Add the onion to the pan. Cook, stirring, for 2-3 mins or until the onion softens.

STEP 2

Return the meatballs to the pan with the pasta sauce and ½ cup (125ml) water. Simmer for 10-15 mins or until the meatballs are cooked through.

STEP 3

Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 4

Add the pasta and spinach to the meatball mixture. Stir until the spinach wilts.

Serve with finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.