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Zucchini and Meatballs pasta bake

Zucchini and Meatballs pasta bake

Delicious, cozy meatball dish.


  • 500g lean ground beef
  • 3 zucchini
  • 1 red onion
  • 2 cloves garlic
  • 2 stalks celery
  • 300g closed cup mushrooms
  • 2 bell peppers
  • 1 fresh chilli
  • 250g dry farfalle pasta
  • glug red wine
  • 200g fresh cherry tomatoes
  • 300g passata
  • 4 tbsp olive oil


  1. Mince one clove of garlic and combine with the beef and 2 tbsp olive oil. Season generously.
  2. Roll the beef mixture into balls approx 1 inch in diameter
  3. Finely slice the remaining clove of garlic and fry in 2 tbsp olive oil in a heavy oven proof dish until golden brown.
  4. Add the celery, roughly chopped and the meatballs and cook until thoroughly browned. step 4
  5. Roughly chop the onions, mushrooms, tomatoes and two of the zucchini.
  6. Add the chopped onion, mushrooms, tomatoes and zucchini and fry for a further 5 mins. step 5
  7. Add the bell peppers and a glug of red wine. Stir.
  8. Add the dry pasta in a layer on top of the rest of the ingredients. step 7
  9. Add the passata, ensuring that the pasta is completely covered - if more liquid required to cover, add a little water.
  10. Slice the remaining zucchini wafer thin and lay on top cover the mixture, brush with olive oil. step 9
  11. Bake, lid off, in a 180 C / 350 F oven for 1 hour step 10
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