Recipes

Vegetarian Arrabiata with Mozzarella-Stuffed Meatballs

An authentic arrabiata with a twist! Made with Quorn Mince, homemade meatballs are stuffed with mozzarella cheese for a delicious, meat-free way to top Vegetarian Arrabiata. Served with spaghetti, the Vegetarian Arrabiata is a great way to mix up the weekly meal plan. Try it tonight!

Recipe by The Plantry Food Blog

Serves 4

45 mins

A Little Effort

657 cals
(Per serving)

18 g of fat

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat

Ingredients

  • 300g Quorn Mince
  • Handful of wholemeal breadcrumbs
  • 1 egg
  • 4 tbsp tomato puree
  • 1 tsp cayenne
  • Salt and Pepper
  • 1 ball mozzarella (drained)
  • For the arrabiata sauce
  • 1 large red onion
  • 4 fresh tomatoes
  • 2 red or orange bell peppers
  • 3 cloves garlic
  • 3 sticks celery
  • 2 tbsp olive oil, plus extra for drizzling
  • 150ml vegetable stock
  • 1/2 tsp celery salt
  • 1/2 tsp mixed herbs
  • Handful fresh basil
  • 1 red birdseye chilli
  • 100ml red wine (optional)
  • To serve
  • 600g wholewheat spaghetti

Method

  1. Preheat oven to 200C
  2. To make the meatballs, take Quorn Mince, breadcrumbs and egg and mix together in a bowl. After this, add the tomato puree, cayenne and salt and pepper. You want the texture to be sticky but not wet, so that the mixture still holds together. If the mixture is too wet or too dry, adjust the amount of breadcrumbs or water.
  3. After this is thoroughly combined, take the mozzarella and shred roughly. Make patties with the mince in the palm of your hand and place mozzarella in the centre. Place another circular shaped patty on top and squeeze together. Then, roll the ball together in the palm of your hand until it feels solid. Set aside and repeat this process until all of the mixture has been used.
  4. Brush meatballs with oil to prevent any sticking and bake for 25 - 30 minutes.
  5. For the arrabiata sauce, chop all remaining fresh ingredients, place onions and garlic in a pan with 2 tbsp olive oil and fry for 3 minutes over a medium heat. Aadd peppers, tomatoes and celery and continue to cook for a further 8 minutes.
  6. Add the stock, tomato puree, fresh chilli, dried herbs, celery salt and wine. Reduce heat and simmer until the sauce begins to thicken (around 15 -20 minutes). Remove from the heat and set aside.
  7. Using a processor or immersion blender, blitz the sauce until smooth. Add salt and pepper to taste.
  8. Prepare the pasta as per instructions, then strain and serve immediately with sauce and meatballs. Garnish with olive oil, basil and fresh pepper.

Recipe by The Plantry Food Blog

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