Rediscover a family favourite with these traditional pasta and meatballs. There’s even hidden veg in the mix.
2422 kj Energy
12g Fat Total
5g Saturated Fat
8g Carbs (sugar)
74g Carbs (total)
Penne and meatballsPrint Recipe
- 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 penne rigate
- Chopped fresh flat-leaf parsley, to serve
Preheat oven to 180C/160C 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.
Super saver: Replace beef mince with pork and veal mince and save $2.50 in total.
Author: Emma Braz
Image credit: Ben Dearnley
Publication: Super Food Ideas
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