POLOKWANE – Italian cuisine has developed into one of the most popular cuisines in the world. This is probably because the cuisine is centered around simple methods and minimal ingredients.
Italian cuisine is known for making pizza and pasta famous as well as for the quality of the ingredients rather than elaborate preparation.
This pasta bake will probably have the family asking for more so make sure you make enough for everyone!
Ingredients
- 450g extra lean beef mince
- 1 x onion, grated
- 1 x sachet KNORR Savoury Mince Dry Cook-in-Sauce
- 30ml sunflower oil
- 1 x red pepper, sliced
- 2 x tins tomatoes, chopped
- 15ml Robertsons Italian Herbs
- 350g penne pasta
- 100g mozzarella cheese, grated
Method
- Bring a large pot of salted water to the boil then add the penne pasta and cook to al dente, drain and set aside.
- Preheat oven to 200°C.
- In a bowl mix the beef mince with the grated onion and half of the contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce.
- Shape the mixture into meatballs.
- Heat oil in a large pan and fry the meatballs until well browned then remove and set aside.
- Fry the red pepper until tender then add the tinned tomatoes, Robertsons Italian Herb and stir in the remaining contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce.
- Return the meatballs to the pan and allow to simmer for 10 minutes.
- Remove the pan from the heat and toss with the cooked penne pasta.
- Transfer to an ovenproof casserole dish and top mozzarella then place in the oven and bake until golden brown.
This recipe was supplied by What’s for Dinner.
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