• 2 large courgettes, trimmed, halved lengthways and sliced on the diagonal
  • 1 large red pepper, deseeded and cut into chunks
  • 2 garlic cloves, crushed
  • ½ tablespoon olive oil
  • 395g pack Scan Swedish meatballs
  • 300g fusilli or other dried pasta shape
  • 200ml half-fat crème fraîche
  • 2 teaspoon wholegrain mustard
  • 75g Cheddar cheese, finely grated


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas mark 7.

  2. 2

    Put the courgettes, red pepper, garlic and meatballs into a large roasting tin and toss with the olive oil to coat.  Roast for 15 minutes until the vegetables are just tender.

  3. 3

    Meanwhile, cook the pasta in a saucepan of boiling water for 10-12 minutes or according to the packet instructions.

  4. 4

    Drain the pasta and add to the roasting dish with the meatball and vegetables.  Add the crème fraîche, mustard and gruyere cheese and toss well to coat.

  5. 5

    Return to the oven for 5 minutes to warm through. Serve with a green salad.

  6. 6

    *All information included in this recipe has been provided by HK Scan.

Nutritional Details

Each serving provides
  • Energy 3023kj 722kcal 36%
  • Fat 35.5g 51%
  • Saturates 16.7g 84%
  • Sugars 7.6g 8%
  • Salt 1.9g 32%

% of the Reference Intakes

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