Easy Baked Italian Beef Meatballs

• Meanwhile, roughly chop silverbeet. Set aside. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 8 minutes remaining, add silverbeet to oven tray. Toss to combine, then roast until tender, a further 5-8 minutes.

• When the meatballs are done, add passata, Italian herbs (see ingredients), risoni, vegetable stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) to the baking dish. Stir to combine. • Bake until risoni is 'al dente', a further 20-25 minutes. • When the risoni is done, gently stir in roasted veggies. Season to taste.

TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.