A quick and easy twist to liven up a traditional standby.

Easy Meatballs, Vegetables & Pasta

1 pound lean ground beef
1/2 cup soft bread crumbs
1 large egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces uncooked penne pasta
3 cups (12 ounces) frozen Italian vegetable mixture
1 jar (26 ounces) prepared spaghetti sauce
2 tablespoons freshly shredded Parmesan cheese

1. Heat oven to 375°F (190°C). In large bowl, combine ground beef, bread crumbs, egg, onion, salt and pepper; mix lightly but thoroughly.
2. In 8-inch square baking dish, press beef mixture into 1/2-inch thickness. Bake at 375°F (190°C) for approximately 20 minutes, until internal temperature reaches 160°F (70°C). Carefully pour off drippings. Cut beef mixture into 16 squares.
3. Meanwhile cook pasta according to package directions. Approximately 6 minute before pasta is done, stir in vegetables. Drain; keep warm.
4. In large saucepan, combine "meatballs" (squares) and spaghetti sauce. Cook, uncovered, over medium-low heat 6 to 8 minutes or until heated through; stir occasionally. Serve over pasta and vegetables. Sprinkle with Parmesan cheese.

Serves 4.

Tip: Instead of making your own meatballs, you can substitute with16 ounces frozen, fully cooked meatballs.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.