Meatball pasta bake

Switch up your usual pasta bake with this easy dish. Filled with pumpkin pieces and meatballs, this spinach and ricotta pasta bake makes a delicious weeknight dinner.

2

10m

30m

Ingredients

  • 325g pkt spinach and ricotta tortellini
  • 1 tbs olive oil
  • 420g pkt Coles Graze Grass Fed Beef Meatballs or 1/2 x 560g pkt Coles Classic Beef & Pork Meatballs
  • 1/2 red onion, chopped
  • 1 cup (180g) Coles Kitchen Diced Butternut Pumpkin
  • 1 zucchini, chopped
  • 30g baby spinach leaves
  • 1 cup (250ml) passata
  • 100g fresh mozzarella, torn
  • Oregano leaves, to serve

Method

STEP 1

Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 2

Meanwhile, heat oil in a large frying pan over medium heat. Cook the meatballs, stirring occasionally, for 5 mins or until browned. Transfer to a plate.

STEP 3

Add the onion, pumpkin and zucchini to the pan and cook, stirring, for 5 mins or until vegetables are just tender. Return meatballs to the pan with the spinach and passata. Bring to the boil.

STEP 4

Combine the pasta and meatball mixture in the 18.5cm x 31cm KitchenAid medium baker. Top with mozzarella.

STEP 5

Bake for 20 mins or until golden brown and the pasta mixture is heated through. Sprinkle with oregano and serve immediately.

 

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KitchenAid Cookware Range

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.