Bolognese pasta bake

Serves: 6

Prep time: 25min

Cooking time: 35min

Ingredients

1 teaspoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

500 g extra lean beef mince

700 g bottle tomato passata

1 cup water

2 carrots, grated

2 zucchini, grated

Cracked black pepper, to season

250 g dried macaroni

200 g reduced fat ricotta cheese

¾ cup grated reduced fat mozzarella

3 wholegrain dinner rolls, halved

Pumpkin salad

200 g peeled and diced butternut pumpkin

Olive oil spray

120 g mixed baby salad leaves

½ small red onion, finely sliced

Method

Step 1

Heat oil in a large, deep non-stick frying pan or stockpot over a medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until soft. Increase the heat to high and add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.

Step 2

Stir in the tomato passata and water and bring to the boil. Reduce heat to medium and add carrots and zucchini. Simmer, uncovered, for about 10 minutes, stirring occasionally, until vegetables are softened and sauce thickens. Season with freshly ground black pepper.

Step 3

Preheat oven to 180 °C (200 °C fan-forced)

Step 4

Meanwhile, cook the macaroni in a large saucepan of unsalted boiling water, following packet directions until al dente. Drain and stir through bolognese sauce.

Step 5

Spoon the mixture into one 10-cup capacity ovenproof or six 1½ cup capacity ovenproof dishes. Spead ricotta cheese evenly over top and sprinkle with mozzarella cheese. Bake in oven for 20 minutes or until cheese is melted and golden brown.

Step 6

Meanwhile, to make pumpkin salad. Spread pumpkin over a baking tray lined with baking paper. Spray lightly with olive oil cooking spray. Bake in same oven 180 °C (200 °C fan-forced) for 20-25 minutes, or until tender. Remove and cool slightly. Place salad leaves, onion and pumpkin in a large bowl. Toss gently.

Step 7

Serve bolognese pasta bake with pumpkin salad and breadrolls.