Thanks to ready-made meatballs and a handy jar of arrabbiata sauce, this recipe is on the table in a flash.
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Preheat oven to 180°C. Place the meatballs and onion in a baking dish and drizzle with oil. Bake for 10 mins or until the meatballs change colour.
Arrange the zucchini around the meatballs. Sprinkle with chopped basil and pour over the sauce.
Top meatball mixture with bread and cheddar. Spray with olive oil spray. Bake for 20 mins or until the meatballs are cooked through and the topping is golden brown. Sprinkle with basil leaves and season with pepper.
COOK. STORE. SAVE.
Smart swap: Got another jar of red pasta sauce in the cupboard? Use it instead of the arrabbiata sauce in this recipe for a flavour twist.
Smart swap: Got an eggplant that needs using up? Use it instead of the zucchini in this recipe. Whatever cheese you have on hand will work in this dish, too – parmesan, mozzarella or even blue cheese are all great to add to tray bakes such as this one.
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Thanks to ready-made meatballs and a handy jar of arrabbiata sauce, this recipe is on the table in a flash.
Preheat oven to 180°C. Place the meatballs and onion in a baking dish and drizzle with oil. Bake for 10 mins or until the meatballs change colour.
Arrange the zucchini around the meatballs. Sprinkle with chopped basil and pour over the sauce.
Top meatball mixture with bread and cheddar. Spray with olive oil spray. Bake for 20 mins or until the meatballs are cooked through and the topping is golden brown. Sprinkle with basil leaves and season with pepper.