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Easy one pot vegan meatball pasta bake ready in 40 minutes. Perfect for weeknight plant based meals and leftovers for lunch the next day! #veganpasta #onepotmeal #easydinnerideas

Meatball Pasta Bake

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Quantity: 4 servings

Ingredients

  • drizzle of oil
  • 1 red onion – peeled and finely diced
  • 1 red pepper – seeds and core removed and flesh finely diced
  • 1 courgette – roughly diced
  • 4-5 cloves garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 tablespoon sugar
  • 1 tablespoon tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 + 1/2 cups (400g tin) chopped tomatoes
  • 2 cups (500ml) vegetable stock
  • salt and pepper
  • 3 cups (200g) dried pasta
  • 1 pack vegan meatballs
  • 1 cup (100g) vegan cheddar style cheese – grated weight
  • Optional fresh basil to serve

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Heat a drizzle of oil in a large ovenproof pan (see note) then fry the chopped onion, pepper and courgette for 5 minutes over a medium heat stirring often
  3. Add the garlic and cook for a further minute
  4. Stir in the herbs, paprika, sugar, tomato puree, vinegar, chopped tomatoes, vegetable stock, pasta and a good pinch each of salt and pepper. Mix well
  5. Nestle in the meatballs then scatter over the grated cheese
  6. Bake for 30-35 minutes until most of the liquid has been absorbed and the cheese is very melty and bubbly!
  7. Serve immediately with a scatter of fresh basil leaves

Notes

  • If you don't have an ovenproof pan, tip the pasta and sauce into a large baking dish then nestle in the meatballs and scatter over the cheese. Bake as per the recipe
  • Store any cooled and chilled leftovers in an airtight container in the fridge. Eat any leftovers cold or reheat in the microwave until piping hot

Recipe by The Cook & Him at https://thecookandhim.com/recipes/meatball-pasta-bake/