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Quorn Pasta Bake

Quorn Swedish Style Balls Pasta Bake No Red Meat

Quorn Swedish Style Balls Pasta Bake is a comforting, creamy vegetarianpasta dish combining delicious Quorn Swedish Style Balls with pasta, mushrooms,spinach, and a rich, cheesy sauce. Inspired by classic Swedish flavours
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 300 g Quorn Swedish Style Balls
  • 300 g penne or fusilli pasta
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 200 g mushrooms sliced
  • 150 g fresh spinach
  • 400 g canned chopped tomatoes
  • 2 tablespoons tomato purée
  • 150 ml vegetable stock
  • 100 ml double cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 100 g grated mozzarella
  • 50 g grated mature cheddar
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat the oven: Preheat your oven to 200°C (400°F), or 180°C (350°F) for a fan oven. Lightly grease a large ovenproof baking dish.
  2. Cook the pasta: Bring a large saucepan of salted water to a boil. Cook the pasta according to the packet instructions until just al dente. Drain well and set aside.
  3. Cook the Quorn balls: Heat the olive oil in a large frying pan over medium heat. Add the Quorn Swedish Style Balls and cook according to the packet instructions until lightly golden and heated through. Transfer to a plate.
  4. Cook the vegetables: Add the chopped onion to the same pan and cook for 3–4 minutes until softened. Add the mushrooms and cook for another 4–5 minutes until golden and tender.
  5. Add the garlic and spinach: Stir in the garlic and cook for 1 minute. Add the spinach and cook until just wilted.
  6. Make the sauce: Add the chopped tomatoes, tomato purée, vegetable stock, double cream, Dijon mustard, oregano, smoked paprika, and thyme. Season with salt and black pepper.
  7. Simmer: Stir everything together and simmer gently for 5–7 minutes until the sauce has thickened slightly and the flavours have developed.
  8. Combine: Add the cooked pasta and Quorn Swedish Style Balls to the sauce. Stir gently until everything is evenly coated.
  9. Transfer to the baking dish: Spoon the mixture into the prepared baking dish and spread it out evenly.
  10. Add the cheese: Sprinkle the grated mozzarella and mature cheddar evenly over the top.
  11. Bake: Place the dish in the preheated oven and bake for 15–20 minutes, until the cheese is melted, bubbling, and golden brown.
  12. Garnish and serve: Remove from the oven and allow the pasta bake to rest for 5 minutes. Sprinkle with fresh parsley and serve hot.

Notes

Chef’s Tips
  • Don't overcook the pasta: Cook it just until al dente because it will continue cooking in the oven.
  • Brown the Quorn balls: Lightly browning them first adds extra texture and savoury flavour to the finished pasta bake.
  • Make the sauce richer: Add a little extra cream or a handful of grated Parmesan for a richer, more indulgent sauce.
  • Add more vegetables: Bell peppers, courgettes, peas, or broccoli can be added for extra colour and nutrition.
  • Keep it creamy: If the sauce looks too thick before baking, stir in a splash of vegetable stock or pasta water.
  • Get a golden topping: For an extra-crispy cheese crust, place the bake under the grill for 2–3 minutes at the end of cooking. Watch it carefully.
  • Make ahead: Assemble the pasta bake earlier in the day, cover, and refrigerate. Add a few extra minutes to the baking time if cooking straight from the refrigerator.
  • Serving suggestion: Serve with a crisp green salad and warm garlic bread for a complete and satisfying vegetarian dinner.