0:15 Prep | 0:30 Cook | 4 Servings | Capable cooks
Rediscover a family favourite with these traditional pasta and meatballs. There’s even hidden veg in the mix.
500g extra lean beef mince
1 medium zucchini, grated
1 small carrot, grated
1 small brown onion, grated
4 button mushrooms, grated
2 tablespoons grated parmesan cheese
800g can no-added-salt crushed tomatoes
375g Barilla Penne Rigate
Chopped fresh flat-leaf parsley, to serve
Step 1 Preheat panggangan to 180C/160C fan-forced. Grease a 5cm-deep, 18cm x 20cm (base) baking dish.
Step 2 Combine mince, zucchini, carrot, onion, mushroom and cheese in a bowl. Roll 1 tablespoon mixture into a ball. Place in prepared dish. Repeat with remaining mixture. Top with pasta sauce. Bake for 30 minutes or until meatballs are cooked through.
Step 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Divide pasta between plates. Top with meatball mixture. Sprinkle with parsley. Serve.
Author: Emma Braz Image credit: Ben Dearnley Publication: Super Food Ideas