Italian Meatball & Baby Bocconcini Pasta Bake

Anna Van Dyken - Feed Me Healthy
No ratings yet
Course Dinner
Adjust Serving 4
P-Points 8


  • 2 x 400gm tins of crushed tomatoes
  • 1/2 cup water + extra is needed
  • 2 x garlic cloves crushed
  • 70 gm baby bocconcini
  • 1/2 cup fresh basil chopped & parsley
  • 1 onion finely diced
  • 1 carrot finely diced
  • 2 sticks celery finely diced
  • 1 small punnet mushrooms
  • 220 gms Dry Barilla Pennette Pasta
  • Salt & Pepper
  • 1 Batch of Anna’s Italian Meatballs cooked


  • In a medium heavy based pan, spray with oil spray, and sauté onion, carrot, celery & garlic, until softened
  • Add mushrooms and cook until browned. 
  • Season with salt & Pepper, add, herbs, tin tomatoes & water, simmer for 15 minutes.
  • Add dry pasta and stir. (Add more water if the mix is too thick)
  • Place the whole mix into a baking tray, and add the meatballs & baby bocconcini, cover with foil and cook in a moderate 180c oven until pasta is cooked.


You can pre prepare this and pop in the fridge then finish off the cooking later.
Serves 4 generous serves 8 Weight Watchers Smart Points per serve
Italian Meatballs Recipe
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

Discover more from Feed Me Healthy with Anna Van Dyken

Subscribe now to keep reading and get access to the full archive.

Continue reading