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    Meatball and Pasta Bake

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    Meatball and Pasta Bake

    Ready-to-cook meatballs make a tasty starting point for this quick and easy family dish. Leave out the chilli if you are cooking for young children.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 12 Waitrose Aberdeen Angus Beef Meatballs
    • 1 red, orange or yellow pepper, deseeded and cut into 2cm pieces
    • 2 garlic cloves, finely chopped
    • Bunch of salad onions, thinly sliced
    • 2 x 400g cans Italian plum tomatoes
    • 2 tbsp Waitrose Organic Tomato Purée
    • 1 tsp brown sugar
    • ½ tsp dried rosemary
    • ¼ tsp Bart Spices Crushed Chillies
    • Salt and freshly ground black pepper
    • 300g pasta, such as penne or rigato


    1. Heat the oil in a large pan and cook the meatballs and peppers for 5-6 minutes, stirring frequently. Add the garlic and salad onions and cook for a further 2 minutes.
    2. Add the plum tomatoes, tomato purée, sugar, dried rosemary and crushed chilli. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the meatballs are thoroughly cooked and there is no pink meat.
    3. Cook the pasta in a large pan of boiling, salted water according to the instructions on the pack. Drain well, return to the pan then stir in the meatballs and sauce.
    4. Transfer to a heatproof dish, top with the mozzarella and cook under a medium grill for 4-5 minutes until bubbling and golden.

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