Cheesy Baked Pasta and Plant-Based Ground Protein Meatballs
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Cheesy Baked Pasta and Plant-Based Ground Protein Meatballs

Cheesy Baked Pasta and Plant-Based Ground Protein Meatballs

with Spinach

Tonight's plate of pasta is a baked riff on spaghetti and meatballs. Penne tossed in tomato sauce and spinach is topped with plant-based ground protein meatballs before being layered with a generous helping of cheese and going under the broiler for a crispy finish!

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Plant-based ground protein (water, TMRW™ protein (pea protein isolate, oat flour, brown rice protein concentrate), TMRW™ blend (cooked kidney beans, cooked yellow split peas, hulled sunflower seeds), expeller pressed canola oil, refined coconut oil, natural flavours (containing yeast extracts, salt, spice extracts), methylcellulose, pea protein isolate, beet powder, potato starch, nutritional yeast, dried vinegar, sunflower lecithin, coriander powder, black pepper, paprika, apple cider vinegar, onion powder, garlic powder, agar, sea salt, bay leaf) • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic powder.

Tags:
Veggie
Quick
Allergens:
Oats
Rye
Sesame
Soy
Wheat
Barley
Milk
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Plant-Based Ground Protein

2 tbsp

Italian Breadcrumbs

(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

56 g

Baby Spinach

170 g

Cavatappi

(Contains Wheat)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tsp

Garlic Powder

(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories900 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate101 g
Sugar15 g
Dietary Fiber11 g
Protein47 g
Cholesterol55 mg
Sodium2060 mg
Trans Fat1.5 g
Potassium1400 mg
Calcium600 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Colander
Large Pot
Measuring Spoons
Measuring Cups
Large Bowl
8x8" Baking Dish
Large Non-Stick Pan

Cooking Steps

Cook cavatappi
1
  • Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
Roast plant-based ground protein meatballs
2
  • Meanwhile, add plant-based ground protein, breadcrumbs, half the soy sauce, half the garlic powder, 2 tbsp (4 tbsp) milk, 3 tbsp (6 tbsp) Parmesan and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. 
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
  • Transfer to an 8x8-inch baking dish (9x13-inch for 4 ppl).
  • Roast in the top of the oven until cooked through, 10-12 min.**
  • When meatballs are done, switch the oven to broil.

 

Cook sauce
3
  • Meanwhile, heat a large non-stick pan over medium heat.
  • Add tomato sauce base, crushed tomatoes, remaining garlic powder, remaining soy sauce and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Bring to a gentle simmer, stirring occasionally.
  • Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.
  • Add 1 tbsp (2 tbsp) butter, then stir until melted.
Finish sauce and cook spinach
4
  • Add cavatappi and reserved pasta water to the pan with sauce. 
  • Increase heat to medium-high. Cook, stirring occasionally, until sauce thickens and coats cavatappi, 2-3 min.
  • Meanwhile, roughly chop spinach.
  • Add spinach. Cook, stirring constantly, until wilted, 1 min. 
  • Season with salt and pepper, to taste.
Assemble and broil
5
  • Add meatballs to the pan with pasta, then gently toss to coat meatballs in sauce.
  • Transfer pasta and meatballs to the baking dish used for meatballs.
  • Sprinkle mozzarella, then remaining Parmesan over top.
  • Broil pasta and meatballs in the middle of the oven until cheese is melted and top is golden, 4-6 min. (TIP: Keep your eye on pasta and meatballs so they don't burn!)
Finish and serve
6
  • Divide cheesy baked pasta and meatballs between plates.
7

If you've opted to get plant-based ground protein, prep and cook the same way the recipe instructs you to prep and cook beef.**