Beef Bolognese Pasta Bake
with Mixed Salad
- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
Pasta bakes are a classic for a reason, and they’re even better when loaded with veggies, topped with herby tomato sauce and finished with a golden cheesy topping. Time to get back to the basics and dig into this baked delight! *Unfortunately, this week's courgette was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!*
Ingredients
1 unit
onion
2 unit
capsicum
2 unit
carrot
4 clove
garlic
1 bag
baby spinach leaves
2 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 tin
tomato paste
2 tin
chopped tomatoes
1 sachet
beef-style stock powder
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 bag
salad leaves
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
½ tsp
salt
2 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Finely chop the brown onion and capsicum. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press).
Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup of pasta water for the sauce. Drain and return the pasta to the saucepan.
TIP: 'Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and capsicum and cook until starting to soften, 3-4 minutes. Reduce the heat to medium-high and add the beef mince. Cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the carrot and cook until just tender, 2-3 minutes.
Add the garlic & herb seasoning, tomato paste and garlic to the frying pan and cook until fragrant, 1 minute. Add the chopped tomatoes, butter, the salt and reserved pasta water. Add the beef stock and baby spinach leaves, stir to combine, then simmer until slightly thickened, 2-3 minutes. Season to taste with pepper. Transfer the bolognese to a large baking dish and gently stir through the cooked penne. Top with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.
While the pasta is baking, combine the mixed salad leaves, balsamic vinegar and 4 tsp of olive oil in a large bowl.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the beef bolognese pasta bake between bowls. Serve with the mixed salad.
