Preparation time is 15minutes
Cook time is 1hours 15minutes
Total time is 1hours 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
- 2tablespoons olive oil
- 12 beef meatballs
- 1 medium onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 medium red chilli, diced
- 2 cups garlic and herb passata
- 1tablespoons tomato puree
- 200grams penne pasta
- 150grams mozzarella, grated
Nutrition per serving
2350kJ / 562Cal
2350 Kilojoules or 562 Calories
27% of daily energy intake*
Protein
28.2grams
Fat
26.2grams
Carbs
51.5grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple tray bake is a great midweek option and you don't need to pre-cook the pasta.
Method
Step 1 of 3
Pre-heat the oven to 170°C. Heat the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Remove from the pan with a slotted spoon and set aside.
Step 2 of 3
Add the onion to the pan and cook for 5 minutes. Stir in the garlic, chilli and tomato paste and cook for 2 minutes. Pour over the passata and 200ml of water. Add the meatballs back into the pan and tip the mix into a roasting tin. Stir in the penne and cover with foil.
Step 3 of 3
Bake for 45 minutes covered, remove the foil and check that the penne is almost cooked. Sprinkle over the cheese and bake for 15 more minutes or until the penne is cooked through and serve.
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