RECIPES BY Rhiannon Lambert

Veggie Meatball Bake

  • 25 minutes
  • 4
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A Simple Way To Fuel Fitness

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Essential Ingredients

12 vegetarian meatballs
300g pasta (any kind you like)
2 tbsp olive oil
1 onion, finely chopped
1 red pepper, finely diced
2 cloves garlic
1 tsp smoked paprika
500g passata
200ml vegetable stock
200g baby tomatoes, halved
2 large handfuls of spinach
200g mozzarella or vegan alternative
salt and black pepper
To serve: chopped basil, green side salad


  1. Cook your both the veggie meatballs and pasta according to the packets instructions.
  2. To make the sauce, heat the olive oil in a large pan. Once hot, add the onion and red pepper and cook for 7-8 minutes, or until softened. Then, stir through the garlic and smoked paprika.
  3. Pour both the passata and the vegetable stock into the pan. Season, then give everything a good stir. Bring to gentle simmer and cook for 12-15 minutes, or until thickened and glossy. 
  4. Add the veggie meatballs, baby tomatoes and spinach into the sauce, then stir until the spinach has wilted. Taste and adjust the seasoning if needed.
  5. Preheat the grill to high. Combine the pasta and meatball sauce in a large ovenproof dish. Tear over the mozzarella, then grill for 3-4 minutes or until melted and golden brown. Finish with a sprinkle of chopped basil and serve with a green side salad.
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Spinach Pasta Bake

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A Simple Way To Fuel Fitness