Vegan Meatball Pasta Bake

Name: Vegan Meatball Pasta Bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 12 plant-based meatballs; 350 g pasta shapes of your choice; 1 onion, finely chopped; 20 g black olives, pitted and halved; 2 cloves garlic, crushed; 1 bunch small bunch of basil leaves picked and torn, stalks finely chopped; 3 tbsp olive oil; 1 pinch chilli flakes; 1 tbsp tomato puree; 2 tsp dried oregano; 1 tbsp balsamic vinegar; 500 ml passata; 1 tsp sugar; 100 g sourdough blitzed to fine crumbs in a food processor; 1 serving green salad, to serve

This vegan meatball pasta bake is a hearty, crowd-pleasing dinner with crisp plant-based meatballs, a rich tomato-basil sauce, and a crunchy garlic breadcrumb topping. It is easy enough for weeknights but satisfying enough to serve when you want a comforting baked pasta everyone will dig into.

Servings6 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

plant-based meatballs
12
pasta shapes of your choice
350 g
onion, finely chopped
1
black olives, pitted and halved
20 g
garlic, crushed
2 cloves
small bunch of basil leaves picked and torn, stalks finely chopped
1 bunch
olive oil
3 tbsp
chilli flakes
1 pinch
tomato puree
1 tbsp
dried oregano
2 tsp
balsamic vinegar
1 tbsp
passata
500 ml
sugar
1 tsp
sourdough blitzed to fine crumbs in a food processor
100 g
green salad, to serve
1 serving

Step-by-Step Instructions

Heat 1 tbsp olive oil in a deep frying pan over medium heat. Add the plant-based meatballs and cook for about 10 minutes, turning regularly, until browned and crisp on all sides. Transfer to a plate with a slotted spoon.

Add another 1 tbsp olive oil to the same pan. Cook the chopped onion for 6 to 8 minutes until softened. Stir in half the crushed garlic, the chilli flakes, tomato puree, and 1 tsp dried oregano. Cook for 1 to 2 minutes, then add the balsamic vinegar, passata, sugar, chopped basil stalks, and a few basil leaves. Pour in 200 ml water and simmer uncovered for 15 to 20 minutes, until the sauce thickens slightly.

Meanwhile, cook the pasta in a large pan of salted boiling water for 6 to 8 minutes, until just starting to soften but still firm in the centre. Drain well. In a small bowl, mix the sourdough breadcrumbs with the remaining garlic, remaining 1 tsp oregano, and the final 1 tbsp olive oil. Season lightly. Preheat the oven to 220C/200C fan/gas 7.

Add the drained pasta, cooked meatballs, and black olives, if using, to the tomato sauce and toss gently to coat. Transfer to a baking dish, scatter the garlic breadcrumbs evenly over the top, and bake for 15 to 20 minutes until golden and crisp. Finish with the remaining basil leaves and serve hot with a green salad.