Beef and green veggie pasta bake
4 serves
10 m
20 m
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g extra lean beef mince
- 1 green capsicum, seeded, thinly sliced
- 500g vine-ripened tomatoes, coarsely chopped
- 400g can no added salt diced tomatoes
- 80g baby spinach
- 250g wholemeal pasta
- 1 bunch baby broccoli, chopped
- 350g green beans, trimmed, chopped
- 1/3 cup (25g) grated parmesan
- 2 tablespoons chives, finely chopped
Method
Step 1
Lightly grease a 22cm x 32cm baking dish. Heat oil in a large deep non-stick frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 1-2 minutes or until onion just softens.
Step 2
Add the beef mince and capsicum and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until browned. Add the combined tomato and bring to the boil.
Step 3
Reduce heat to low and simmer, stirring occasionally, for 5-8 minutes or until sauce thickens. Stir in the spinach.
Step 4
Meanwhile, cook the pasta in a saucepan of boiling water following packet directions or until al dente, adding the broccolini and beans for the last 1 minute of cooking. Drain well.
Step 5
Preheat grill on high. Add the pasta mixture to the tomato mixture in the frying pan and stir to combine. Spoon into the prepared dish and sprinkle with parmesan.
Step 6
Cook under the grill for 5 minutes or until cheese melts and is golden. Sprinkle with chives to serve.
