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Bolognese pasta bake
heartfoundation.org.au|Helpline 13 11 12

Bolognese pasta bake

25 minutes
Serves 4
  • 1 teaspoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra lean beef mince
  • 700g bottle tomato passata
  • 1 cup water
  • 2 carrots, grated
  • 2 zucchini, grated
  • Cracked black pepper, to season
  • 250g dried pasta
  • 200g reduced fat ricotta cheese
  • 3/4 cup grated reduced fat mozzarella
  • 3 wholegrain dinner rolls, halved
Salad:
  • 200g peeled and diced butternut pumpkin
  • Olive oil spray
  • 120g mixed baby salad leaves
  • 1/2 small red onion, finely sliced
  • 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. 
  • 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.
  • Preheat oven to 180C (200C fan-forced)
  • Cook the pasta in a large saucepan of unsalted boiling water, following packet directions until al dente. Drain and stir into mince mixture.
  • Spoon the mixture into one 10-cup capacity ovenproof six 11/2 cup capacity ovenproof dishes. Crumble over the ricotta, then sprinkle with mozzarella. Bake for 20 minutes or until golden and bubbling around the edges.
  • 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 180C (200C fan-forced) for 20-25 minutes, or until tender. Remove and cool slightly. Place salad leaves, onion and pumpkin in a large bowl. Tossgently.
  • Serve bolognese pasta bake with pumpkin salad and breadrolls.

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