Hearty and filling family dinner.

Ingredients

• 250 g (500 ml / 2 cups) penne pasta
• Tomato Sauce
  • 30 ml (2 Tbsp) sunflower oil
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 clove garlic, crushed
  • 2 x 400 g cans Rhodes Quality Tomato & Onion Mix
  • 115 g x Rhodes Tomato Paste Cup
  • salt, pepper and sugar to taste
• Frikkadels
  • 500 g lean ground beef mince
  • 1 handful parsley finely chopped
  • 5 ml (1 tsp) garlic powder
  • 5 ml (1tsp onion powder
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) ground cumin
  • 5 ml (1 tsp) ground coriander
  • 5 ml (1 tsp) smoked paprika
  • To assemble
    • 500 ml (2 cups) grated cheddar cheese
    • 45 ml (3 Tbsp) chopped parsley

Method

1. Cook the penne pasta according to the package instructions, drain and set aside.
2. To make the sauce, heat the oil, add the vegetables and fry until soft.
3. Stir in the garlic, Rhodes Quality Tomato & Onion Mix and Rhodes Tomato Paste.
4. Bring the sauce to the boil and season to taste.
5. Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.
6. To make the meatballs, combine the ground beef with the onion, parsley, garlic and spice and mix together well.
7. Roll into 12 meatballs of equal size.
8. Place the meatballs in a baking dish and bake in an oven preheated to 180°C for 20 minutes.
9. Remove any excess oil from the dish.
10. Pour the tomato sauce over the meatballs and stir in the penne pasta.
11. Add 250 ml (1 cup) of the cheddar cheese and stir through.
12. Check the seasoning.
13. Top with the remaining cheddar cheese and sprinkle with the parsley.
14. Bake for a further 15 minutes or until the top is crisp

Servings

Serves 4-6

Cooking Times

Prep Time: 20 minutes

Cooking Times: 45 minutes