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Easy Meatballs, Vegetables & Pasta
A quick and easy twist to liven up a traditional standby. |
Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 4
| 1 |
lb. lean ground beef |
| 1/2 |
cup soft bread crumbs |
| 1 |
egg, slightly beaten |
| 2 |
Tbsp. finely chopped onion |
| 1/4 |
tsp. salt |
| 1/8 |
tsp. pepper |
| or - |
16 ounces frozen, fully cooked meatballs |
| 8 |
oz. uncooked penne pasta |
| 3 |
cups (12 oz.) frozen Italian vegetable mixture |
| 1 |
jar (26 oz.) prepared spaghetti sauce |
| 2 |
Tbsp. shredded Parmesan cheese |
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Heat oven to 375°F. In large bowl, combine ground beef, bread crumbs, egg, onion, salt and pepper; mix lightly but thoroughly. |
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In 8-inch square baking dish, press beef mixture into 1/2-inch thickness. Bake at 375°F for approximately 20 minutes, until internal temperature reaches 160°F. Carefully pour off drippings. Cut beef misture into 16 squares. (Or, substitute fully cooked meatballs.) |
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Meanwhile cook pasta according to package directions. Approximately 6 minute before pasta is done, stir in vegetables. Drain; keep warm. |
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In large saucepan, combine "meatballs" (squares) and spaghetti sauce. Cook, uncovered, over medium-low heat 6 to 8 minutes or until heated through; stir occasionally. Serve over pasta and vegetables. Sprinkle with Parmesan cheese. |
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| Need help with this recipe? Go to: Ground Beef Basics |
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