1 lb. lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 Tbsp. finely chopped onion
1/4 tsp. salt
1/8 tsp. pepper
or – 16 ounces frozen, fully cooked meatballs
8 oz. uncooked penne pasta
3 cups (12 oz.) frozen Italian vegetable mixture
1 jar (26 oz.) prepared spaghetti sauce
2 Tbsp. shredded Parmesan cheese
Recipe Directions
Heat oven to 375*F. In large bowl, combine ground beef, bread crumbs, egg, onion, salt and pepper; mix lightly but thoroughly.
In 8-inch square baking dish, press beef mixture into 1/2-inch thickness. Bake at 375*F for approximately 20 minutes, until internal temperature reaches 160*F. Carefully pour off drippings. Cut beef mixture into 16 squares. (Or, substitute fully cooked meatballs.)
Meanwhile cook pasta according to package directions. Approximately 6 minute before pasta is done, stir in vegetables. Drain; keep warm.
In large saucepan, combine “meatballs” (squares) and spaghetti sauce. Cook, uncovered, over medium-low heat 6 to 8 minutes or until heated through; stir occasionally. Serve over pasta and vegetables. Sprinkle with Parmesan cheese.
