Cheesy Meatball Bake
with Spinach and Tomato Salsa
This recipe has something for everyone: melting cheesy meatballs the kids will love, a delicious basil, olive and tomato salsa to add a grown-up twist, and minimal washing-up for the washer-uppers! Pasta bakes like this one are the easiest thing to knock together midweek, safe in the knowledge that the whole family will love it. Hallelujah - your pasta prayers have been answered!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
7.5
Worcester Sauce
(Contains Cereals containing gluten)
160
Fusilli
(Contains Cereals containing gluten)
10
Panko Breadcrumbs
1
Medium Tomato
1
Finely Chopped Tomatoes with Onion and Garlic
½
Mozzarella
(Contains Milk)
½
Tomato Ketchup
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
62.5
Baby Spinach
Not included in your delivery
1
Olive Oil
30
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Pop the beef mince in a mixing bowl with panko breadcrumbs, ketchup, a pinch of salt and pepper and half the hard Italian cheese. Mix together with your hands and shape into four meatballs per person. IMPORTANT: Remember to wash your hands after handling raw meat!
Heat a glug of oil in a frying pan on medium-high heat. Add the meatballs and cook until browned on the outside, 10-11 mins. Gently turn occasionally. Once brown pour in the chopped tomatoes together with the water (amount specified in the ingredient list), Worcester sauce, a pinch of sugar (if you have some), salt and black pepper. Carefully stir together, bring to the boil and then lower the heat to medium. Simmer, 10-12 mins.
Add the fusilli to your pan of boiling water and simmer until cooked, 9-10 mins. Add the baby spinach to the pasta water and submerge for the last 2 mins.
Finely chop the parsley (stalks and all). Chop the tomato into 1⁄2cm cubes. Pop the parsley and tomato into a small bowl with the olive oil (amount specified in the ingredient list) and a pinch of salt and pepper. Stir together.
Preheat your grill to high. Drain the pasta and spinach then return to the saucepan. Pour over the meatballs and sauce and stir gently to combine. Tip the whole mixture into a large, deep ovenproof dish. Drain the mozzarella and tear it over the meatballs and pasta. Sprinkle over the remaining hard Italian cheese, season with a grind of black pepper and grill until the cheese is golden, 4-5 mins. TIP: Watch it doesn't burn!
Spoon the cheesy meatball bake into bowls and serve with the tomato salsa on top for the adults. Enjoy!
