Meatball and Hidden Veg Traybake with Casarecce pasta
This is an absolute winner of a family friendly traybake. So easy to make and fills very hungry tums with no problems.
- 300g casarecce pasta (or penne or fusilli)
- 12 beef meatballs
- 1 onion, diced
- 2 cloves of garlic, crushed and chopped
- 2 carrots, grated
- 1 green pepper, diced
- 1 tablespoon of dried oregano
- 2 x 400g canned tomatoes
- 200g mozzarella
- grated parmesan and chopped fresh parsley
How To Make It
Step 1.Heat the oven to 180. Boil the casarecce in boiling water for around 6-7 minutes and then drain and set aside.
Step 2.Brown the meatballs then set aside. Dice an onion and cook in a little oil then add 2 cloves of garlic, 2 grated carrots, a diced green pepper and a tablespoon of dried oregano.
Step 3.Mix well then pour over two cans of chopped tomatoes. Add the meatballs back in and simmer for 10 minutes.
Step 4.Mix the pasta back in to the pan and rip up around 200g of mozzarella, sprinkle on top. Bake for 20 minutes at 180 then top with some parmesan and fresh parsley.
Serve & Enjoy
Grating carrot is a great way of sneaking in more veg to a dish, try it with courgette too. You could also add in some lentils for extra fibre.