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

Posted in Recipes on 18.02.2024

Meatball Pasta Bake

prep: 15 mins / cook: 30 mins / inactive: 0 mins / total: 45 mins / quantity: 4 servings Print recipe?

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
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

No fuss, easy one pot vegan meatball pasta bake on the table in 45 minutes. Perfect for week night meals and leftovers for lunch the next day.

Have you been following along with my one pot meal series?  This meatball pasta bake is officially number 7 and the last in the series!  But don’t worry if you’ve missed any, they’re all in this one pot meals post.

My next series will be focusing on seasonal foods.  The last few years I’ve tried to live as seasonally as possible – through food, habits, decor etc.  In the UK we get distinct seasons.  Even if it does feel like it rains a lot more than it does anything else.  Until it’s summer and it’s too hot and we all complain about that 😉

This pasta bake keeps dinner quick and fuss free.  You could also cook this on the stove rather than baking it, but I find if it’s on the stove I tend to ‘fiddle’ with it.  I like to pop it in the oven and get on with other things.  You also get that wonderful melted cheese topping if you bake it.

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

What’s in this meatball pasta bake?

Onion and garlic – essential classic base flavour.  I use red onion as I find them a little sweeter than white or brown skinned onions and I think that marries better with tomato recipes.

Tinned tomatoes – a cheap but wholesome ingredient.  I use the ready chopped kind so there’s one less thing to do.  Also counts towards your 5 a day!

Courgette – minimal calories and lots of Vitamin C.  Chop them small enough and they melt into the sauce if you’ve got an “I don’t like courgettes” family member.

Red peppers – another excellent source of Vitamin C as well as Vitamin A and fibre.  And I simply love the taste.

Herbs and spices – I’ve used smoked paprika and dried rosemary and basil.  You can substitute the dried herbs with fresh and swap out the flavours for thyme, oregano and sage.  You can also add red chilli flakes if you like your meatball pasta bake with a bit of kick!

Dried pasta – I prefer a short tube pasta for this like rigatoni or penne or the conchiglie shells.  Something that captures the sauce IN it so you get all the flavour in every bite!

Vegan Meatballs – you can of course use homemade meatballs but this recipe is for those who want something delicious but as fuss free as possible!  I’ve used shop bought frozen meatballs for ease and speed.

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

How to make this one pan meal

Preheat your oven.  Fry the onion, peppers and courgettes in a little oil in a large ovenproof pan for 5 minutes until just softened.  Add the garlic and cook for a further minute.

Turn off the heat and stir in the herbs, spices, sugar, tomatoes, tomato puree, balsamic vinegar, stock, pasta and a good pinch each of salt and pepper.

Nestle in the meatballs, distributing them around the pan and then scatter over the cheese.

Bake for 30-35 minutes.

Scatter over a few fresh basil leaves if you have them and serve!  Cool and chill any leftovers as this makes a great lunch too!

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

Don’t forget you can find all my easy one pot meals right here if you want even more easy dinner inspiration!

If you’re looking for easy vegan pasta recipes try these:

Creamy Pasta Alfredo

Summer Pasta Salad

Roast Cauliflower Pesto Pasta

Sun Dried Tomato and Black Garlic Tagliatelle

Or how about this Healthy One Pot Vegan Lasagne Soup from The All Natural Vegan – healthy, hearty and full of vegan protein!

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

If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!❤)

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Meatball Pasta Bake

prep: 15 mins / cook: 30 mins / inactive: 0 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
Meatball Pasta Bake

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2 Comments

  • Sarah Baker says:

    This is lovely made it today and cooked some portabella mushrooms to go with it, made a wonderful meal on a wet miserable day. Thank you.

    • That makes me so happy! Thank you so much Sarah, really glad you enjoyed it (it HAS been wet and miserable lately hasn’t it!)
      Sam x

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Hello there!  I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure!  From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.

Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how.  I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)

I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.

All things autumn - warming soups, savoury bakes and delicious sweet treats!

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