Treat loved ones to a delicious, Italian-inspired traybake that is made for sharing and won't break the bank. It combines juicy meatballs with creamy pesto, tasty cheese and risoni.
Ingredients
(Number of servings 4)
2 cups dried risoni
400g Woolworths beef & lamb meatballs
420g Woolworths no-added-salt lentils, rinsed, drained
2 large chicken stock cubes
3 cloves garlic
300mL Woolworths thickened cream
190g pesto
200g Sweet Solanato® tomatoes, halved
1 1/3 cups Woolworths shredded tasty cheese
Method
Step 1
Preheat oven to 200°C/180°C fan-forced. Place 4 x 1L (4-cup) rectangular ovenproof baking dishes on a baking tray. Divide risoni, meatballs and lentils among prepared dishes. Dissolve stock in 1.25L (5 cups) boiling water. Add garlic and cream and whisk to combine.
Step 2
Pour cream mixture over meatballs in dishes. Top with pesto and three-quarters of the tomatoes. Cover tightly with foil and bake for 45 minutes or until pasta is tender and meatballs are cooked. Uncover, top with cheese and bake for a further 15 minutes or until golden-brown. Serve topped with remaining tomatoes.