Rediscover a family favourite with these traditional pasta and meatballs. There’s even hidden veg in the mix.
Ingredients
- 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
Method
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 18cm x 20cm (base) baking dish.
- Step 2Combine 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 3Meanwhile, 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.
- Low sodium
- Low sugar
Nutrition
2422 kj
Energy
12g
Fat Total
5g
Saturated Fat
7g
Fibre
41g
Protein
80mg
Cholesterol
292.34mg
Sodium
8g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
Notes
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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