Winter Greens and Meatball Pasta Bake


Winter Greens and Meatball Pasta Bake
Packed full of veggies and slow braised pork meatballs, this Winter Greens and Meatball Pasta Bake is the best of both worlds - and is a seriously moreish meal.

The best of both worlds, Winter Greens and Meatball Pasta Bake provides veggies and protein in one moreish meal. This is a great way to use up slow braised pork meatballs leftover for last night dinner.

Winter Greens and Meatball Pasta Bake Recipe

Serves 4-6


250g rigatoni pasta

2 tbsp extra virgin olive oil

1 bunch cavolo nero, stem removed and shredded

1 bunch broccolini, trimmed and cut into 3cm pieces

2 cups (500ml) tomato braising liquid from the meatballs

1 tsp chilli flakes

½ batch braised meatballs (8 meatballs) – see master recipe for Slow Braised Pork Meatballs

½ cup (125g) mascarpone cheese

150g grated provolone cheese

200g grated fresh mozzarella

3 rosemary sprigs, to serve


Preheat oven to 200°C (180°C fan forced). Cook the pasta for 6 minutes, or until just tender (the pasta will be undercooked but will continue to cook in the pasta bake). Drain and refresh. Set aside.

Heat oil in a large, heavy-based, flameproof and ovenproof dish. Add the cavolo nero and broccolini and cook for 4 minutes or until just starting to colour. Add the pasta, tomato braising liquid and chilli flakes and bring to a simmer. Add the pasta and meatballs. Dollop with mascarpone and top with cheeses.

Place in the oven and bake for 15 minutes or until bubbling and cheese is golden. Sprinkle with rosemary in the last minute to crisp.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login