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Wednesday, October 26, 2016

Penne with Roasted Vegetables and Meatballs

I don't know why but lately I have had a craving for meatballs.  I was just going to cook up some traditional spaghetti and meatballs but then discovered I was out of spaghetti.  So I looked in the fridge and sliced up some veggies to roast, put them in a nice marinara sauce and added the meatballs.  Next I cooked up some penne and mixed it all together.  The roasted vegetables add a nice flavor boost to the sauce.  You could do this without meatballs, or substitute ground turkey if you don't eat beef.

For the meatballs:
1# ground beef
1 c. breadcrumbs
1 t. oregano
1 t. basil
1 clove garlic minced.
Mix all ingredients together.  Form in large meatballs.  Place on a parchment lined cooky sheet and bake at 375 degrees for 20 minutes.

For the roasted vegetables:  Slice thinly
1/4 onion into slices
1 large red pepper, into slices
1 small zucchini, into slices
Put all the vegetables onto a cooky sheet.  sprinkle with 1 T. olive oil.  Bake at 400 for 25 minutes.

Add meatballs and vegetables to a jar of marinara sauce.  Or make your own by combining
1 can tomato puree
1 can tomato sauce
1 can tomato paste
1 can diced tomatoes

Cook penne for about 12 minutes in boiling salted water.  Drain and combine with sauce.

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