The whole family will love this hearty meatball pasta bake.
Ingredients
- 2 cups dried spiral pasta
- 500g lean beef mince
- 2 garlic cloves, crushed
- 3 green onions, finely chopped
- 3/4 cup fresh basil leaves, finely shredded
- 1 large carrot, trimmed, peeled, grated
- 1 large zucchini, trimmed, grated
- 150g button mushrooms, grated
- 1 cup fresh white breadcrumbs
- 1 tablespoon olive oil
- 690g jar tomato passata sauce
- 1 cup grated tasty cheese
- 1/2 cup grated parmesan cheese
- Small basil leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Cook pasta in a saucepan of boiling, salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, place mince, garlic, onion, basil, carrot, zucchini, mushroom and breadcrumbs in a large bowl. Season with salt and pepper. Using hands, mix to combine. Using 2 level tablespoons of mince mixture per ball, roll mixture into 24 balls. Place on a plate. Cover and freeze for 10 minutes.
- Step 3Heat oil in a frying pan. Cook meatballs, in batches, turning, for 5 to 6 minutes or until browned and almost cooked through. Transfer to a plate.
- Step 4Place pasta and sauce in a 12-cup capacity oven-proof dish. Toss to combine. Arrange meatballs on top of pasta. Turn to coat. Sprinkle with tasty cheese and parmesan cheese.
- Step 5Bake for 20 to 30 minutes or until golden and cheese has melted. Top with basil leaves. Serve.
- Low carb
Nutrition
3302 kj
Energy
29g
Fat Total
14g
Saturated Fat
8g
Fibre
53g
Protein
109mg
Cholesterol
683.66mg
Sodium
10g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
0