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Creamy Tomato and Meatball Pasta

with Cheese and Herbs
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
782 kcal
Protein
: 
43.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

10 grams

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

240 grams

British Beef Mince

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

40 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce

¼ tsp

Salt for the Meatballs

2 tbsp

Water for the Breadcrumbs

Energy (kJ)3271 kJ
Energy (kcal)782 kcal
Fat33.6 g
of which saturates16.8 g
Carbohydrate75.3 g
of which sugars6.5 g
Dietary Fibre4.9 g
Protein43.7 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Colander
•Large Saucepan
•Baking Tray
•Large Bowl
•Grater

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.

When boiling, add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Grate the cheese.

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), the beef mince and half of the garlic. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. 

IMPORTANT: The meatballs are cooked when no longer pink in the middle.

4

Meanwhile, heat a large frying pan with a drizzle of oil on a medium-high heat. 

Fry the tomato puree and remaining garlic for 2 mins. 

Stir through the creme fraiche, chicken stock paste, mixed herbs and water for the sauce (see pantry for amount).

Simmer for 2-3 mins. 

5

When your sauce is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through your pasta and meatballs.

TIP: add a splash of water if you think the sauce looks a little thick. 

6

Share your pasta between your bowls and finish with a sprinkle of grated cheese.

Enjoy! 

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