The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Meatball Pasta Bake with Roast Mediterranean Veg & Sundried Tomato Sauce
This crowd-pleasing pasta bake is sure to go down a treat with the whole family: juicy free-range British pork meatballs, fragrant garlic. We toss the lot with silky tomato sauce and top with creamy mozzarella, to make it even extra comforting. Serve with vibrant broccoli on the side, for a pop of green. Clean plates guaranteed!
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Family-friendly
Serving size
Ingredients
- 125g mozzarella (Milk)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
- 2 garlic clove
- 1 head of broccoli
- 2 onion
- 2 pepper
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 500g free-range pork mince
Nutritional Information
Calories: 763
Protein: 45g
Carbs: 74g
Fat: 31g
Pork Meatball Pasta Bake with Roast Mediterranean Veg & Sundried Tomato Sauce
This crowd-pleasing pasta bake is sure to go down a treat with the whole family: juicy free-range British pork meatballs, fragrant garlic. We toss the lot with silky tomato sauce and top with creamy mozzarella, to make it even extra comforting. Serve with vibrant broccoli on the side, for a pop of green. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large ovenproof dish, a large saucepan, a large bowl, a measuring jug & a sieve
Get started
- In the large bowl, combine the pork with half the sundried tomato paste. Season with salt and pepper. Mix and form into 16 meatballs
- Dice the peppers into 2cm chunks. Cut each onion into 8 wedges. Cut the broccoli into florets. Finely chop or crush the garlic
Oven time
- Add the meatballs, onion and pepper to the large ovenproof dish, toss with 1 tsp oil and season with salt and pepper. Roast for 21 mins, until the meatballs are cooked through and the veg is soft
- In the jug, combine the passata, stock powder, garlic, remaining sundried tomato paste, 100ml hot water and the paprika & oregano blend (feel free to leave out for the kids)
- After 21 mins, pour the sauce into the dish. Return to the oven for a further 5-6 mins, until the sauce thickens slightly
Boil the pasta
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Once boiling, add the one and half packs of pasta to the saucepan and boil for 9-10 mins, until cooked
- In the final 4 mins, add the broccoli to the saucepan, then drain together and remove the broccoli using tongs and cover to keep warm
Finishing touches
- Stir the cooked pasta into the meatball dish
- Tear over the mozzerella and return to the oven for 5 mins, until the cheese is melted
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the meatball pasta bake into bowls, with the broccoli alongside
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