200 g penne pastaMEATBALLS:500 g lean minced beef2 teaspoon MAGGI Beef Stock Powder¼ cup dried breadcrumbs1 egg, lightly beaten2 tablespoon chopped fresh parsley2 teaspoon canola oil or cooking spraySAUCE2 teaspoon canola oil or cooking spray, extra1 onion, chopped1 packet MAGGI Favourites Spaghetti Bolognese Recipe Mix1 ½ cups water1 can tomatoes in juice, 400g¼ cup tomato paste¾ cup grated light edam cheese
1. Preheat oven to 200°C. Cook pasta following packet directions. Keep warm. MEATBALLS:1. Combine minced beef, MAGGI Beef Stock Powder, breadcrumbs, egg and parsley. Shape into meatballs. Heat oil in a frying pan. Add meatballs, cook until browned, turning frequently. Remove meatballs afrom pan and set aside. SAUCE:1. Heat extra oil in a pan. Add onion and cook for 2 minutes. Combine MAGGI Favourites Spaghetti Bolognese Recipe Mix and water. Add to pan with:tomatoes and tomato paste. Bring to the boil, stirring, simmer for 3 minutes. Stir occasionally.2. Place drained pasta in a greased 30cm x 20cm ovenproof dish, add meatballs, pour sauce over, top with grated cheese. Cook in preheated oven for 25 minutes or until sauce is bubbling.