Bechamel Beef & Pork Pasta Bake
with Spinach & Cheddar Cheese
- Gluten
- Milk
- Soy
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Pasta with a cheesy tomato sauce, veggies and the combo of beef and pork, all packed into one amazing piled-high pasta bake? If that’s what you were hoping for then this dish won’t disappoint you! Bake it in the oven with a layer of cheese on top so it melts all over. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
orecchiette
(Contains: Gluten; May be present: Soy, Eggs)
1
Brown Onion
1
tomato
1 packet
beef & pork mince
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 tsp
brown sugar
(May be present: Soy, Gluten, Milk, Peanuts, Sesame, Almond, Cashew, Pistachio, Walnut)
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Half-fill a large saucepan with water, add a generous pinch of salt and bring to the boil over high heat. • Cook orecchiette in boiling water until almost cooked, 6 minutes. • Reserve pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Drain orecchiette, then return to the saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion and tomato.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato, and cook until tender, 3-5 minutes.
• Reduce the frying pan to medium heat. Add Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, butter and reserved pasta water. Stir to combine.
• Remove pan from heat, then add orecchiette, baby spinach leaves and bechamel sauce, stirring, until leaves are wilted. Season with salt and pepper. • Transfer to a baking dish and sprinkle over shredded Cheddar cheese. • Bake until cheese is melted and pasta is 'al dente', 8-12 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Divide bechamel beef and pork pasta bake between bowls. Enjoy!
