Multi Coloured Hidden Veggie Meatball Pasta Bake
Serves: 6
  • 500g minced beef (I used the 5% fat version)
  • 1 tsp garlic granules
  • good pinch of black pepper
  • 1 tsp oregano (dried)
  • ½ tsp basil (dried)
  • 1 beef stick cube
  • 1 tsp oil
  • 3 medium carrots, peeled and roughly chopped
  • 2 onions, peeled and roughly chopped
  • 1 apple, core removed and chopped into 4
  • 1 pepper (I used green as i don't like the flavour as much, but used like this you can't taste it)
  • ½ head of broccoli
  • 1 spoonful of oil
  • 1 tsp garlic granules
  • good pinch of black pepper
  • 1 tsp dried mixed Italian herbs
  • 1 x 400g tin of chopped tomatoes
  • 1 x 500g pack of passatta
  • 1-2 tsp sugar (depending on taste)
  • 400g pasta - I used the tricolore fusilli pasta
  • approx ½ block of the 550g Cathedral City Mature Cheese, grated
  2. Place the beef mince, garlic, pepper and herbs into a large bowl and using your hands give it a good mix
  3. Then take small fingerfulls of the mixture to make mini meatballs
  4. Once they are all made, they need to be covered and chilled in the fridge for at least 30 mins to firm up
  5. Once chilled, heat the oil in a non stick pan, and gently brown the meatballs ,carefully turning them as they brown. this will take about 5 minutes in total. near the end of the time, crumble over a stock cube to add some extra beefy taste to the meatballs. put to one side while you make the pasta sauce
  7. place the onions, carrots and apple into a food processor (otherwise chop very finely if you do not own one) and blitz until they are tiny pieces (see photo)
  8. heat the oil in a large non stick pan over a low heat, and then slowly cook the veg and apple soften - about 10 minutes, remembering to stir often so they don't stick to the pan
  9. do the same with the pepper and broccoli to make teeny tiny veg crumbs, and then add this to the other veggies and cook slowly for another 10 minutes. Remembering to stir often so they don't stick to the pan
  10. Add the tinned tomatoes, passatta and the garlic, herbs and pepper and give it a good old stir.
  11. Increase the heat and bring to the boil. One this has happened, cover with a lid, reduce the heat to low and gently simmer away for 20 minutes, stirring occasionally
  12. Meanwhile cook your pasta in a large saucepan, as per the instructions on the packet, then drain and stir and put to one side until the pasta sauce is ready
  13. Pre heat the oven to 180oC / 160oC (fan)
  15. Return the cooked pasta to the large saucepan, and pour over the tomato ad veggie sauce
  16. stir to make sure all of the pasta is covered
  17. then add the meatballs, and stir again
  18. Pour the mixture into a large over proof dish
  19. top with the grated cheese
  20. bake in the oven for approx 30 minutes until the cheese if all bubbling and golden
  21. serve with a green salad and homemade garlic bread
Recipe by Mummy Mishaps at