Tuesday, August 20, 2013

Baked Veggie Pasta with Easy Homemade Italian Meatballs

This was dinner tonight and it was fabulous. Twenty minutes to mix and roll meatballs and 20 minutes to bake (meatballs and pasta) in the oven. I love baked pasta and sauce. I love it even more when it's leftovers. It just isn't as flavorful when you eat it the same day. I will purposely make this in advance just so the noodles have time to soak up all the goodness from the sauce.

You can find my recipe and tips here. I hope you love it. And P.S. this is a great way to get a picky eater to eat more veggies. The pasta is a zucchini and spinach blend and I also add freshly shredded carrots.

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