Created by ImPat on July 29, 2016
Step 1: Preheat oven to 200C.
Step 2: Heat oil in a deep flameproof casserole over medium heat and add onion, garlic, carrot and celery and cook, stirring occasionally, for 10 minutes or until softened.
Step 3: Pour passata over vegetables and then half fill the bottle with water, reseal and shake and then pour into the casserole and bring to the boil.
Step 4: Stir in meatballs and pasta and then season to taste, cover casserole and place in oven and cook for 25 minutes or until meatballs and pasta are cook through.
Step 5: Meanwhile, steam or microwave Brussel sprouts until tender.
Step 6: Serve and top meatball casserole with chopped parsley.