Pasta bake with veal meatballs
- 3 in tomato sauce packets of veal meatballs
- 300 g pasta (e.g. penne, farfalle, etc.)
- 500 g broccoli
- 1 clove of garlic
- 3 sprigs of oregano
- 150 g cheese (gouda)
- Freshly ground pepper
- A knob of butter
Preheat the oven to 175°C (347°F). Boil the pasta in salted water until al dente. Wash and dry the broccoli, then cut into small florets. Boil until crisp-tender and then rinse under cold water. Peel and finely chop the garlic.
Wash, dry and shred the oregano leaves. Finely grate the cheese. Gently fry the garlic in a little butter then add the tomato sauce. Add the oregano leaves and season the sauce to taste with a little pepper. Grease an oven-proof dish. Place the meatballs, pasta and broccoli in the dish. Then pour over the tomato sauce evenly and sprinkle the grated cheese on top. Bake in the centre of the oven for 15-20 minutes.