Pasta & veal meatballs


300g pack Waitrose 20 British veal meatballs
680g jar Waitrose passata with onion and garlic
300g wholewheat fusilli
250g bag essential Waitrose spinach, roughly chopped
1 tbsp essential Waitrose grated parmigiano reggiano


1. Cook the meatballs in a large frying pan for 5 minutes, until browned, then remove any excess oil from the pan with kitchen paper.

2. Add the passata, cover and cook gently for 15 minutes until the meatballs are cooked through.

3. Meanwhile, cook the pasta in a large pan of boiling water for 10-12 minutes, adding the spinach for the last minute. Drain, then toss with the meatballs and sauce. Serve at once, sprinkled with the parmigiano reggiano.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1991.584kJ
Fat 13.6g
Saturated Fat 5.9g
Carbohydrate 58.7g
Sugars 9.7g
Salt 1.3g

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4 stars

Average user rating Based on 11 ratings

This recipe was first published in Tue Jan 15 14:07:00 GMT 2013.