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.
Serves22
Cook time30 mins30 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
