A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
Serves 4
Prep: 5 minutes
Cook: 30 minutes
Ingredients
- 1 beef stock cube
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian herbs
- 1 tsp garlic powder
- 80g Parmesan, grated
- 500g lean beef mince (5% fat)
- 200g orzo
- 1 x 700g jar of passata
- Fresh basil, cooked peas or a side salad, to serve
Method
- Preheat the oven to 200°C fan/220°C/gas 7.
- Crumble the stock cube into a large baking dish or tray, about 30 x 20 x 5cm, then add the salt, pepper, herbs, garlic powder and half of the grated Parmesan. Mix well.
- Slice your block of mince into small, rough cubes using a large knife. You want them to be smaller than regular meatballs. Add to the baking tray and roll them around until they are well coated in the seasoning mix.
- Add the orzo and passata and mix briefly to ensure all the pasta is covered in the sauce. Sprinkle the remaining cheese over the top.
- Bake for 30 minutes.
- Serve with fresh basil leaves, peas or a side salad.
Tip: Using passata instead of tinned tomatoes really helps the sauce cling to everything.
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