Meatball & Roasted Vegetable Pasta Bake


Meatball & Roasted Vegetable Pasta Bake

  • 10 minutes
  • 20 minutes
  • 4 serves


2 large courgettes, trimmed, halved lengthways and sliced on the diagonal
1 large red pepper, deseeded and cut into chunks
2 garlic cloves, crushed
1 tbsp olive oil
395g pack Scan Swedish meatballs
300g (10oz) fusilli or other dried pasta shape
200ml (7fl oz) carton half-fat creme fraiche
2 tsp wholegrain mustard
75g (3oz) gruyere cheese, finely grated


Preheat the oven to 220°C/fan oven 200°C/Gas mark 7.
Put the courgettes, red pepper, garlic and meatballs into a large roasting tin and toss with the olive oil to coat. Roast for 15 minutes until the vegetables are just tender.

Meanwhile, cook the pasta in a saucepan of lightly salted boiling water for 10-12 minutes or according to the packet instructions. Drain well and add to the meatball mixture.

Add the creme fraiche, mustard and gruyere cheese and toss well to coat. Return to the oven for 5 minutes to warm through.

Serve with a light green salad.

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