Pasta No Meatballs

Ingredients

• 200g penne pasta

• 1 can peeled tomatoes

• 1 clove garlic

• 1 tablespoon balsamic vinegar

• Salt and pepper to taste

• 12 vegetarian meatballs

• 200g ricotta

• 1 teaspoon dried oregano

• Juice and zest of half a lemon

• A pinch of dried chili flakes

• 2 tablespoons neutral oil

Instructions

1. Preheat the oven to 180°C (fan).

2. Mix together the oregano, chili flakes, ricotta, lemon juice, and lemon zest. Season with salt and pepper.

3. Spread the ricotta mixture in a small oven dish and bake for about 20 minutes, until golden brown on top.

4. Remove the ricotta from the oven and place the vegetarian meatballs in the oven. Bake them for 5 minutes until lightly browned.

5. Meanwhile, heat a saucepan with the oil and finely chopped garlic. Let it fry gently in the oil.

6. Deglaze with the peeled tomatoes and bring the sauce to a simmer. Add the balsamic vinegar.

7. Bring a large pot of salted water to the boil. Cook the pasta according to the instructions on the package until al dente.

8. Drain the pasta and mix it with the tomato sauce. Divide the pasta over 4 plates, place 3 vegetarian meatballs on each plate, and crumble some of the baked ricotta over the top.

Storage Advice: Keep refrigerated in an airtight container for up to 2 days.

Nutritional information