Penne and meatballs

Penne and meatballs


Rediscover a family favourite with these traditional pasta and meatballs. Theres even hidden veg in the mix.

The ingredient of Penne and meatballs

  1. 500g extra lean beef mince
  2. 1 medium zucchini, grated
  3. 1 small carrot, grated
  4. 1 small brown onion, grated
  5. 4 button mushrooms, grated
  6. 2 tablespoons grated parmesan cheese
  7. 800g can no-added-salt crushed tomatoes
  8. 375g penne rigate
  9. Chopped fresh flat-leaf parsley, to serve

The instruction how to make Penne and meatballs

  1. Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 18cm x 20cm (base) baking dish.
  2. 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.
  3. 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.

Nutritions of Penne and meatballs

fatContent: 578.858 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 74 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 41 grams protein
sodiumContent: 80 milligrams cholesterol


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