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Meatball tortellini gratin

Serves   1
Prep time: 15 mins
Cooking time: 20 mins

This tasty meal works well on a busy weeknight. It is easy to make with all the ingredients for the meal in one dish. The lemon and parsley add a hint of summer freshness.





  • 400g beef mince
  • ½ cup Panko Breadcrumbs
  • 400g Delmaine Tomatoes
  • 130g Wattie’s Tomato Paste
  • 2 courgettes, sliced
  • 1 lemon, juice and zest
  • ½ cup fresh parsley, washed/chopped (include the stalks)
  • 300g Delmaine Tortellini (or you can use Potato Gnocchi)
  • 50-60g Mainland Creamy Blue or Brie
  • 1 egg
  • salt, pepper
  • olive oil


  1. Mix the mince with one egg and 2 tbs breadcrumbs. Season well.
  2. Roll into meatballs, not too large.
  3. Heat the oil in a large pan and fry for 5-6 minutes, until lightly browned, turning occasionally.
  4. Stir in the tomatoes, courgettes, lemon juice, zest and tomato paste.
  5. Cover and cook for 10 minutes until the meatballs are cooked and the sauce is thick.
  6. Meanwhile, cook the pasta according to pack instructions.
  7. If using brie, cut into a fine dice.
  8. Mix together the cheese and the breadcrumbs.
  9. Preheat the grill to a moderate temperature.
  10. Drain the pasta and add the parsley,(save a little for garnish).
  11. Combine the meatballs with the pasta and transfer into a heatproof dish and dot with cheese crumb mix over the top.
  12. Grill for 4-5 minutes until the cheese has melted.
  13. Serve garnished with some chopped parsley. 

And more:

  • Add some pine nuts.
  • Use the top half of the parsley stalks. They contain lots of flavour.
  • Use all the brie or blue for a cheesier version.