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.
- Serves2
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 325g pkt spinach and ricotta tortellini
- 1 tbs olive oil
- 420g pkt Coles Graze Grass Fed Beef 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
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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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute Coles Graze Grass Fed Beef Meatballs for Coles Classic Beef & Pork Meatballs.
Meatball pasta bake
- Serves2
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 325g pkt spinach and ricotta tortellini
- 1 tbs olive oil
- 420g pkt Coles Graze Grass Fed Beef 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
Description
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.
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.