Pasta and Scotch Beef Meatball Bake
Lean minced Scotch Beef
Can of sweetcorn
Tomato pasta sauce
Low-fat Cheddar cheese
Temperature: Gas Mark 6, 200 °C, 400 °F
- In a large bowl, mix 450 g (1 lb) lean minced Scotch Beef with 50 g (2 oz) canned sweetcorn, drained, and 30 ml (2 tbsp) tomato ketchup. Shape into 16 meatballs.
- Place 225 g (8 oz) penne pasta in a large oven-proof dish and arrange the meatballs evenly over the top.
- Cover with 500 g (approx) jar tomato pasta sauce and 450 ml (3/4 pt) boiling water. Carefully mix so that the pasta is covered by the water and sauce.
- Top with 50 g (2 oz) low-fat Cheddar cheese, grated and cook in a preheated oven for approximately 30 minutes.
Serve this delicious pasta bake with garlic bread and a large mixed salad.