Name: Italian meatball bake
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 1
Ingredients: 500.00 ml dried spiral pasta; 500g lean beef mince; 2 garlic cloves, crushed; 3 green onions, finely chopped; 187.50 ml fresh basil leaves, finely shredded; 1 large carrot, trimmed, peeled, grated; 1 large zucchini, trimmed, grated; 150g button mushrooms, grated; 250.00 ml fresh white breadcrumbs; 18.20 gm olive oil; 690g jar tomato passata sauce; 250.00 ml grated tasty cheese; 125.00 ml grated parmesan cheese; Small basil leaves, to serve

Italian meatball bake

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Prep Time:
40 minutes

Cook Time:
60 minutes

Total Time:
100 minutes

Irresistible meatball pasta bake for the whole family.

Instructions:

Preheat oven to 180°C/160°C fan-forced. Cook pasta in boiling salted water according to package instructions until tender. Drain.
In a large bowl, combine mince, garlic, onion, basil, carrot, zucchini, mushroom, and breadcrumbs. Season with salt and pepper, then mix everything together using your hands. Roll the mixture into 24 balls using 2 level tablespoons of the mixture each. Place the balls on a plate, cover, and freeze for 10 minutes.
In a hot frying pan, sear meatballs in batches, turning occasionally, for 5 to 6 minutes until golden brown and nearly cooked. Remove to a plate.
Combine pasta and sauce in a 12-cup oven-proof dish. Arrange meatballs on top, coat with cheese, and sprinkle with tasty and parmesan cheese.
Bake until golden and cheese has melted, about 20-30 minutes. Garnish with fresh basil leaves, then serve.

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