Ingredients (serves 4)
- 500g extra-lean beef mince
- 1 medium zucchini, grated (I didn't have any Zucchini, so I put canned corn in instead.)
- 1 small carrot, grated
- 1 small brown onion, grated
- 2 tablespoons grated parmesan cheese
- 800g can no added salt crushed tomatoes
- 375g dried penne pasta
- Chopped fresh flat-leaf parsley, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 18cm x 20cm (base) baking dish.
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.
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.
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