Cheesy Pasta with Meat-free Meatballs

Recommended Age Group: Juniors 8 - 11  years old

Ingredients 

Green Cuisine Meat Free Meatballs

• 500 grm “Short Rigatoni” Pasta – pre-blanched 

  To Make the Cheese Sauce 

• 2 pints Milk 

• 1 x crushed Garlic Clove (to infuse the milk) 

• 100 grm Plain Flour 

• 125 grm Butter 

• 125grm Red Leicester 

• 125 grm Mature Cheddar 

  To top the “Meatless Meatball Rigatoni Cheese” 

• 75grm Grated Red Leicester 

• 75 grm Grated Mature Cheddar

Allergens: Please refer to product packaging for further information

Instructions

1. Pre-Heat the oven to 180°C. 

2. Place the required amount of Meatless Meatballs into a tray / gastro and cook for 12 minutes. 

3. Make a classic cheese sauce with infusing the milk with a little crushed Garlic, and a white Roux with the butter and flour, finishing with the 125grm of both Red Leicester & Cheddar cheeses. 

4. Place the cooked Rigatoni into a gastro pan and mix well with the cheese sauce, then add the Meatless Meatballs and mix into the sauce and pasta, carefully until the Meatless Meatballs are coated and evenly spaced in the tray / gastro. (NOTE – careful not to break up the Balls) 

5. Sprinkle the 75grm batches of grated cheeses across the top of the mix and place into the hot oven for 12 minutes until the cheese is turning a light brown colour. 

6. Half way through the cooking of the pasta tray add the garlic bread slices. 

7. Serve the pasta with a small salad and a slice of garlic bread.