Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 cups dried risoni
- 400grams Woolworths beef & lamb meatballs
- 420grams Woolworths no-added-salt lentils, rinsed, drained
- 2 large chicken stock cubes
- 3 cloves garlic
- 300mL Woolworths thickened cream
- 190grams pesto
- 200grams Sweet Solanato® tomatoes, halved
- 1 1/3 cups Woolworths shredded tasty cheese
Description
Treat loved ones to a delicious, Italian-inspired traybake that is made for sharing and won't break the bank. It combines juicy meatballs with creamy pesto, tasty cheese and risoni.
Method
Step 1 of 2
Preheat oven to 200°C/180°C fan-forced. Place 4 x 1L (4-cup) rectangular ovenproof baking dishes on a baking tray. Divide risoni, meatballs and lentils among prepared dishes. Dissolve stock in 1.25L (5 cups) boiling water. Add garlic and cream and whisk to combine.
Step 2 of 2
Pour cream mixture over meatballs in dishes. Top with pesto and three-quarters of the tomatoes. Cover tightly with foil and bake for 45 minutes or until pasta is tender and meatballs are cooked. Uncover, top with cheese and bake for a further 15 minutes or until golden-brown. Serve topped with remaining tomatoes.
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