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Penne and meatballs

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 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


  • 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.

Source: taste.com.au


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