Half & Half Bolognese Pasta Bake

PREP 15 MIN
COOK  50 MIN

EF

NF

Number of servings
2
Ingredients

12 spray olive oil

12 onion diced

1 garlic clove minced

12 large carrot finely diced

12 celery stalk finely diced

salt & pepper, to taste

150g extra lean minced beef

12 tbs tomato paste

12 tin of lentils (400g tin) drained & rinsed

12 tin of crushed tomatoes (400g tin)

12 cup (125ml) beef stock or chicken or vegetable

12 tsp Italian dried herbs

75g dried rigatoni (or gluten free) or pasta shape of choice

18 cup (15g) parmesan finely shredded

40g mozzarella thinly sliced or grated

Methodbased on 4 servings
1

Spray a large non-stick pot and place over medium-high heat. Add onion, garlic, carrot and celery, season with salt and pepper and cook for 5 minutes, stirring occasionally, or until onion is translucent. 

2

Add beef, breaking apart with a wooden spoon. Cook for 5 minutes or until beef is browned all over.

3

Add tomato paste and stir for 1 minute. 

4

Add lentils, crushed tomatoes, stock and herbs. Reduce heat to low and simmer slowly for 30 - 35 minutes until the sauce is slightly thickened and reduced. Adjust seasoning.

5

Meanwhile, preheat oven to 180°C/fan-forced 160°C/gas 4 and bring a large saucepan of salted water to the boil.

6

Add pasta to boiling water and cook for 2 minutes less than packet instructions specify. Reserve ½ cup of pasta water and drain pasta, tossing with bolognese sauce. Add reserved pasta water if needed.  

7

Stir through parmesan and transfer pasta to a small-medium baking dish. 

8

Top with mozzarella and bake for 15-20 minutes or until cheese is melted and golden. 

9

Rest for a few minutes before serving.

Nutritional Informationper serving

Energy (kJ)

1902 kJ / 454 cals

Protein

37.2 g

Fat

11.6 g

Sat. Fat

6.6 g

Carbs

44.7 g

Sugar

7.1 g

Fiber

8.2 g

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