Kicking of 2021 with a tasty pasta bake.
As they are plentiful this time of year I’ve added Brussels sprouts. These guys are high in fibre, vitamin A, and vitamin C. So don’t think of them as only a Christmas food and get them into some dishes!
– 2 tins of chopped tomatoes
– 500g of 5% lean Beef
– Handful of Brussels sprouts, halved
– 250g Rigatoni pasta
– 250g of Mushrooms, chopped
– 1 pepper, chopped
– 1 onion, diced
– 1/2 a head of broccoli, chopped
– 2 medium carrots, chopped
– 100g of cheese, grated
– 60g of porridge
– 1 egg
– 1 tablespoon of extra virgin olive oil
– 4 cloves of garlic, finely chopped/crushed
– 3 tablespoons of mixed herbs
– Salt & Pepper
1. Make the meatballs by combining the beef, porridge, egg, salt, pepper, & 1 tablespoon of dried mixed herbs in a bowl.
2. Take a small amount of the mix and roll into a meatball (about 2 inches in diameter), make sure the balls are roughly the same size.
3. When the meatballs are rolled, preheat the oven to 180 degrees & boil the kettle.
4. Put the pasta on to boil (it will only take about 12-15 mins, don’t over cook it).
5. While the pasta is boiling heat the oil in a very large pan over medium heat.
6. Add the onion & garlic, cook for 5 minutes, then gently place the meatballs in.
7. While the meatballs are browning prep the rest of your veg.
8. Add them to the pan as you are chopping them in this order: carrots, Brussels sprouts, mushrooms, broccoli,
9. Gently turn the meatballs as they cook to brown them on all sides.
10. When the meatballs are browned, season the pan well with salt, pepper & 2 tablespoons of mixed herbs.
11. Mix well & then add the 2 tins of tomatoes, mix well again (gently)
12. Add the contents of the pan to a large oven dish.
13. Add the pasta and mix well.
14. Top with 100g of grated cheese.
15. Pop the dish into the oven for 10-15 mins.
16. You should get about 6 portions but if you want a larger one you can opt for 4 portions (calories and macros will be different to what I have given).