Veggie Feta Pasta

Pasta dish in skillet with penne, creamy tomato sauce, ground meat, topped with grated cheese and fresh basil.

With roasted tomatoes and sharp, tangy feta, this baked pasta dish is undeniably delicious. But the real beauty of this dish is its simplicity and versatility. It couldn’t be easier to make - the recipe itself is practically hands-off.

Per Serving:

Calories - 519

Protein - 21g

Nutritional Information

Serves 4:

400g Wholewheat Penne

1 Red Pepper

300g Cherry Tomatoes

Onion

3 Garlic Cloves

200g Feta

1 Veg Stock Cube

1 Pack Linda McCarthy Vegetarian Meatballs (family value pack)

Handful Fresh Basil

Ingredients

  • Preheat oven to 200c. 

  • Roughly chop the pepper and onion into quarters. Place feta and all veggies in an oven proof dish.

    Cook in the oven for roughly 45-60 minutes. Let the pepper and tomatoes blister. (Don't worry if the onion begins to char on the edges.)

  • After 30 minutes has passed, fry your meatballs off over a medium heat and put pasta on to cook.

  • Once the veg is cooked blend it all together into a sauce adding a stock cube and some water to loosen.

  • Add your creamy, veggie sauce to the meatballs.

  • Once cooked, add the Penne to the sauce and meatballs. Give it all a mix and salt and pepper to taste, add the chopped basil and serve.

Method