2 tsp extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
700 g jar passata
1 salt-reduced chicken stock cube
375 ml boiling water
16 dried oven-ready cannelloni tubes
80 g reduced-fat grated cheese
salad leaves, to serve
550 g piece jap pumpkin, unpeeled, cut into wedges, seeds removed
1 Tbsp chopped parsley
2 Tbsp finely grated Parmesan
1 tsp Dijon mustard
- Meatballs: Combine all the ingredients in a bowl. Shape the mixture into balls (about 2 Tbsp each).
- Preheat oven to 170 C (fan-forced). Heat half the oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook for 1-2 minutes, turning often, until just browned. Transfer to meatballs to a 2.5L (10 cup) ovenproof dish. Heat the remaining oil in the pan over medium heat. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, for 6-7 minutes or until the onion softens slightly. Add the passata and combined stock cube and water. Bring to a simmer.
- Add the pasta to the dish with the meatballs and pour over the tomato sauce. Bake for 25-30 minutes or until the pasta is just tender. Sprinkle the mozzarella over the sauce and return to the oven for 5 minutes or until the cheese melts.