Ingredients
2 Only Organic Sustain Wholesome Soups
150g orzo (risoni) pasta
300g beef meatballs
½ handful fresh basil, chopped
120g baby spinach leaves
1½ cup grated mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp olive oil
½ onion, finely diced
2 cloves of garlic, crushed
1 tbsp tomato paste
½ tsp dried oregano
½ handful fresh parsley, finely chopped
Minestrone Meatball Bake
Method
Bring a large pot of salted water to a boil and cook the pasta according to packet instructions.
Preheat the oven to 180°C fan bake.
Heat the olive oil in a large ovenproof frying pan or sauté pan over medium heat. Add the meatballs and cook for 5–6 minutes, turning occasionally, until browned all over (they do not need to be fully cooked yet). Transfer to a plate.
In the same pan add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the minestrone soup, tomato paste, oregano and basil. Stir well and bring to a gentle simmer.
Stir in the spinach and cook for 1 minute until just wilted. Stir through the pasta and nestle in the meatballs so they are partially submerged.
Sprinkle the mozzarella evenly over the top and finish with the Parmesan.
Transfer the pan to the oven and bake for 15–18 minutes, or until the cheese is melted and bubbling.
Ingredients
2 Only Organic Sustain Wholesome Soups
150g orzo (risoni) pasta
300g beef meatballs
½ handful fresh basil, chopped
120g baby spinach leaves
1½ cup grated mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp olive oil
½ onion, finely diced
2 cloves of garlic, crushed
1 tbsp tomato paste
½ tsp dried oregano
½ handful fresh parsley, finely chopped
Method
Bring a large pot of salted water to a boil and cook the pasta according to packet instructions.
Preheat the oven to 180°C fan bake.
Heat the olive oil in a large ovenproof frying pan or sauté pan over medium heat. Add the meatballs and cook for 5–6 minutes, turning occasionally, until browned all over (they do not need to be fully cooked yet). Transfer to a plate.
In the same pan add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the minestrone soup, tomato paste, oregano and basil. Stir well and bring to a gentle simmer.
Stir in the spinach and cook for 1 minute until just wilted. Stir through the pasta and nestle in the meatballs so they are partially submerged.
Sprinkle the mozzarella evenly over the top and finish with the Parmesan.
Transfer the pan to the oven and bake for 15–18 minutes, or until the cheese is melted and bubbling.