Peri Peri Meatball Pasta Bake (HC)

Ingredients

• 60g wholewheat pasta (penne)

• 1 tsp olive oil

• 4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)

• ½ onion, finely diced

• ½ red pepper, diced

• 5-6 mushrooms, sliced

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp mixed herbs

• ¼ tsp cayenne pepper (optional)

• ½ stock cube (low sodium)

• Pinch of ground black pepper

• 1 tsp tomato puree

• ½ tin chopped tinned tomatoes

• 100g passata (no added sugar)

• 1 tbsp worcestershire sauce 

• 1-2 tbsp Nando's peri peri sauce*

• Bowl of spinach

• 30g cheese, grated

Instructions

1. Preheat the oven to 180°C (350°F / Gas Mark 4).

2. Cook the pasta in boiling water according to the packet instructions. Drain and set aside.

3. While the pasta cooks, heat the olive oil in a non-stick frying pan over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned all over. Remove from the pan and set aside.

4. In the same pan, add the onion, red pepper and mushrooms. Sauté for 3–4 minutes until starting to soften.

5. Then add the paprika, garlic powder, mixed herbs, cayenne (if using), crumbled stock cube, and black pepper. Stir well to combine.

6. Add the tomato puree, chopped tomatoes, passata, worcestershire sauce and the peri peri sauce. Simmer for 5–7 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.

7. Return the meatballs to the pan with the sauce, add the spinach and stir gently to combine.

8. Place the cooked pasta in a baking dish and pour the meatball mixture over it. Mix well so the pasta is evenly coated. If the mixture looks a little dry, add an extra splash of passata or water.

9. Sprinkle the grated cheese evenly on top. Bake in the oven for 20 minutes, until the cheese is golden and bubbling.

10. Serve immediately and enjoy!

Batch Cooking Tip: This recipe is perfect for batch cooking! To make multiple servings, simply increase the meatballs, pasta and sauce ingredients according to how many portions you need.

For the spices, chopped tomatoes, passata, and peri peri sauce, start with 1.5x when doubling and adjust to taste, it’s easier to add more than take away.

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Note: Nando’s Peri Peri sauce comes in different heat levels. If you’re using the mild version, you may want to add 2 tablespoons to the pasta sauce for extra flavour. Always taste test and add more if needed.

Dinner

Serves: 1