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Photo of Spaghetti marinara parcels by WW

Spaghetti marinara parcels

Total Time
30 min
10 min
20 min
Parcel cooking doesn’t have to be saved for fish fillets, now you can cook pasta in them too! The classic Italian ingredients muddled with fresh seafood create a wonderful aroma that is trapped in the parcel adding extra flavour and to this fantastic mid-week dinner.


Dry pasta

250 g, thin spaghetti

Brown onion

½ small, finely chopped


1 large, finely chopped

Fresh red chilli

1 whole, finely chopped


1 clove(s), crushed

Tomato passata

2 cup(s), (500ml)

Fresh basil

2 tbs, shredded, plus extra leaves to garnish

Seafood marinara mix

600 g


1 medium, cut into wedges to serve


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain and return to the pan. Add the onion, zucchini, chilli, garlic, passata, shredded basil and marinara. Toss to combine. Season with salt and pepper.
  2. Place four 40cm x 30cm sheets of baking paper on the work bench. Place one-quarter of the spaghetti mixture on the centre of each square. Bring 2 sides of the paper up to the centre and fold over twice to seal. Twist the ends tightly to enclose the filling.
  3. Place parcels on prepared tray. Bake for 15 minutes or until seafood is just cooked through. Open the parcels and sprinkle with basil leaves. Serve with lemon wedges.


SERVING SUGGESTION: 2 cups mixed salad leaves, cucumber, celery and red capsicum per serve, dressed with extra-virgin olive oil and red wine vinegar.