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Meatball Pasta Bake

image credit: Anny Plummer cookpad.com

Ingredients

2-serving

  • 150 g pasta dried pieces / 5 oz .
  • 250 g Low fat (<5%) meatballs (about 16, halve and re-roll if larger meatballs used) / 10 oz .
  • 175 g pickling onions (about 8 – sliced) / 6 oz .
  • 150 g celery (cut 3 times lengthways then across the grain into cubes) / 5 oz .
  • 150 g mushrooms (cubed) / 6 oz .
  • 200 g tomatoes chopped / 7 oz . (½ x 1 can)
  • 2 babybel light (chopped into about six pieces each)
  • 175 ml water boiling / 6 fl . oz .
  • 1 beef stock cube
  • 1 teaspoon garlic salt ground and
  • 1 teaspoon mixed Italian herbs *
  • 1 teaspoon black pepper
  • 2 teaspoons cornstarch cornflour /
  • “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)
  • Steps

    60 mins

  • Spray a deep lidded fry pan with Spray2Cook and put on a high heat.
  • When the Spray2Cook is bubbling turn the heat down a little and add the meatballs.
  • Stir-fry until brown on all sides and then ad the onion and celery. Continue to stir-fry for 4 minutes before adding the mushroom.
  • After a further 2 minutes of stir-frying add the tomatoes and water and bring to the boil. Add the stock cube, garlic salt, herbs and pepper. Cover the pan and simmer for 15 minutes.
  • Pre-heat an oven (180oC / 350oF / Gas Mark 4).
  • Put the pasta into boiling water and cook for 10 minutes, drain and return to the pan to set aside.
  • Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the meatball mix pan at the end of its cooking time.
  • Stir in and briefly bring to the boil. Pour half the contents, but not the meatballs, into and ovenproof dish then pour over the pasta.
  • Make sure the pasta is coated.
  • Pour over the rest of the sauce and arrange the meatballs and cheese evenly across the dish.
  • Put the dish in the oven for 15 minutes.
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