Gluten free spinach and meatball pasta

What haven’t I done before?

This is a new recipe for me – combining spinach and meatballs together. This was a great dish to prepare the evening before and then finish it off after a busy day at work.

Ingredients (serves 4):

0.5 x Bag of gluten free pasta
1 x Red onion, diced
1 x Red pepper, diced
1 x Red chilli, deseeded and diced
2 x Garlic cloves, diced
Handful of fresh basil
Handful of fresh parsley
Bag of washed spinach
Passata
Meatballs (I bought pre-made but they are easy to make)
2 x Balls of mozzarella
1 x Glass of red wine
Salt and pepper
Olive oil

Method:

  1. Pre-heat the oven to 180 degrees Celsius.
  2. In a large pan, heat a good glug of olive oil and saute the onion, pepper, chilli and garlic – you want the vegetables to be soft but not burnt. Make sure you do this with the lid on.
  3. Add in the meatballs and wine – slowly cook in the vegetables until cooked – this should take around 15 minutes.
  4. Then wilt the spinach in the same pan and combine all the ingredients together. Season with lots of salt and pepper. Take off the heat.
  5. Cook the gluten free pasta – I usually do this for about 8-10 minutes in hot salty water. Then drain.
  6. Add the pasta to the meatball pan and combine all ingredients together – season again if neccessary.
  7. Pour into an oven dish and then top with sliced mozzarella.
  8. Bake for 20-25 minutes (needs to be hot all the way through).
  9. Enjoy with salad.

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