Recipes
All-in-one meatball pasta bake
A one-dish meal for a school night, with veg grated into the sauce so the kids will never know.
A one-dish meal for a school night, with veg grated into the sauce so the kids will never know.
Cook: 55 Mins
Serves: 4
Price: £1.16 per serving
Nutritional Information
Each 453g serving contains
Energy
2464kj
589kcal
2464kj
589kcal
29%
Fat
17.7g
17.7g
Med
25%
25%
Saturates
7.7g
7.7g
High
39%
39%
Sugars
14g
14g
Low
16%
16%
Salt
0.86g
0.86g
Low
14%
14%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
544kj/130kcal
Typical energy values per 100g:
544kj/130kcal
Ingredients
250g butternut squash, peeled, deseeded and coarsely grated
500g passata
1 tbsp tomato purée
3 garlic cloves, crushed
4 sprigs of fresh thyme, leaves picked
2 tsp caster sugar
300ml whole milk
20g hard cheese, finely grated
300g penne
16 frozen Asda Beef Meatballs
15g fresh basil, leaves picked
1 tbsp extra virgin olive oil
Method
1
Preheat the oven to 200°C/180°C fan/gas 6 and boil 250ml of water in the kettle.
2
Add the butternut squash, passata, tomato purée, garlic, thyme, sugar, milk, cheese and the just-boiled water to an ovenproof baking dish, approx. 25 x 30cm and mix well. Add the penne and meatballs, season lightly and toss to thoroughly coat in the sauce. You can swap the butternut squash out for sweet potato or carrot if you fancy using up any other veg.
3
Cover tightly with a double layer of tin foil and bake in the oven for 35 mins, until the pasta is al dente, and the sauce is bubbling. Remove the foil, give everything a stir and return the bake to the oven for a final 10 mins or until the top is lightly golden.
4
Stir the pasta once more before serving, mixing in the basil leaves to wilt at this stage – if your children like basil. If they don’t, let the family just add it to their own portions. Drizzle over the extra virgin olive oil and serve sprinkled with extra grated hard cheese on top, if you like.