Pork and apple rissoles
25 mins
200g penne pasta (or similar), preferably wholemeal
1 tbsp olive oil
1 onion, diced
3 cloves garlic, crushed
2 zucchinis, chopped
1 cup mushrooms, chopped
1 red capsicum, deseeded & chopped
1 yellow capsicum, deseeded & chopped
1 tsp dried Italian herbs
500g jar tomato-based pasta sauce
50g wholemeal breadcrumbs
50g mozzarella, grated
You can swap:
Step 1
Preheat oven to 200°C. Grease a 30 x 25cm baking dish with oil.
Step 2
Cook the pasta to the directions on pack. Drain and place in the baking dish, tossing in a little olive oil to stop it sticking together.
Step 3
Heat the olive oil in a large non-stick frypan over medium-high heat. Cook the onion, garlic, vegetables and herbs until soft.
Step 4
Add the pasta sauce, stir and cook for 2 minutes.
Step 5
Pour over the pasta and gently mix through. Add a touch of water if the mix needs to be loosened.
Step 6
Top with wholemeal breadcrumbs and sprinkle with mozzarella.
Step 7
Bake for 15-20 minutes until cooked through and golden on top.
Serving suggestion: if you are taking leftovers for lunch, pasta needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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