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Serves 4
Ingredients:
1/2 Pasta Shells pack (Shape 18)
500 g ground beef
1 onion, finely chopped
1 cup (80 g) fresh bread crumbs
1 tbs Parmesan cheese, grated
1 tbs fresh basil, chopped
1 egg, beaten
2 tbs olive oil
1 cup (150 g) mozzarella cheese, grated
Sauce Ingredients:
1 onion, sliced
1 garlic clove, crushed
1 sweet pepper, sliced
125 g Goody mushroom pieces & stems
¼ cup (60 ml) tomato paste
½ cup (125 ml) red grape juice
Steps:
1-Cook the pasta in a large pan of boiling salted water until al dente (slightly chewy). Drain thoroughly and set aside.
2-In a bowl, combine the beef, onion, half the breadcrumbs, Parmesan, basil and egg. Form teaspoon-sized balls.
3-Heat the oil in a frying pan. Add the meatballs and cook until brown. Drain on paper towels and arrange them in an ovenproof dish. Preheat the oven to 180?C.
4-To make the sauce, add onion and garlic to the same pan and stir over low heat until the onion is tender. Add salt and mushrooms and cook for 2 minutes.
Stir in the tomato paste and pour grape juice and 1 cup (250 ml) of water. Bring to a boil, stirring continuously. Mix in the macaroni and salt and pepper to taste.
Add pasta to the meatballs.
5-Bake for 30-35 minutes. Sprinkle mozzarella cheese and remaining breadcrumbs. Bake for another 10 minutes, or until golden.
Ingredients:
1/2 Pasta Shells pack (Shape 18)
500 g ground beef
1 onion, finely chopped
1 cup (80 g) fresh bread crumbs
1 tbs Parmesan cheese, grated
1 tbs fresh basil, chopped
1 egg, beaten
2 tbs olive oil
1 cup (150 g) mozzarella cheese, grated
Sauce Ingredients:
1 onion, sliced
1 garlic clove, crushed
1 sweet pepper, sliced
125 g Goody mushroom pieces & stems
¼ cup (60 ml) tomato paste
½ cup (125 ml) red grape juice
Steps:
1-Cook the pasta in a large pan of boiling salted water until al dente (slightly chewy). Drain thoroughly and set aside.
2-In a bowl, combine the beef, onion, half the breadcrumbs, Parmesan, basil and egg. Form teaspoon-sized balls.
3-Heat the oil in a frying pan. Add the meatballs and cook until brown. Drain on paper towels and arrange them in an ovenproof dish. Preheat the oven to 180?C.
4-To make the sauce, add onion and garlic to the same pan and stir over low heat until the onion is tender. Add salt and mushrooms and cook for 2 minutes.
Stir in the tomato paste and pour grape juice and 1 cup (250 ml) of water. Bring to a boil, stirring continuously. Mix in the macaroni and salt and pepper to taste.
Add pasta to the meatballs.
5-Bake for 30-35 minutes. Sprinkle mozzarella cheese and remaining breadcrumbs. Bake for another 10 minutes, or until golden.