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| Bolognese Pasta Pie |
How do you cater when the whole family isn't home at the same time for dinner? With this easy-to-reheat pasta pie!
Cooking Time: 95 minutes
Ingredients (serves 6):
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 600g pork and veal mince
- 2 garlic cloves, crushed
- 1 teaspoon mixed dried herbs
- 100g eggplant, finely chopped
- 1 medium zucchini, grated
- 2 tablespoons tomato paste
- 500g jar basil and tomato pasta sauce
- 3 cups dried penne pasta
- 1/4 cup chopped fresh flat-leaf parsley
- 2 cups grated pizza cheese
- Salad leaves, to serve
Directions:
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.
- Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring for 3 minutes, or until softened. Add mince. Cook, stirring, to break up mince, for 8 minutes or until browned. Add garlic, dried herbs, eggplant and zucchini. Cook, stirring, for 5 minutes or until vegetables are softened.
- Stir in paste and pasta sauce. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has thickened.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a large heatproof bowl. Stir in mince mixture, parsley and half the cheese. Season with pepper. Spoon mixture into prepared pan, pressing to level. Place on a baking tray. Sprinkle top with remaining cheese. Bake for 45 minutes or until top is golden and bake is firm. (Cover with foil if over-browning during cooking.) Stand in pan for 20 minutes. Carefully remove side from pan. Using a serrated knife, cut into wedges. Serve with salad.
Pasta Tip:
This is best made 1 day before serving.
The mince mixture is suitable to freeze. Cook the pie the day before so it holds its shape, making it easy to cut a slice and reheat. There are extra hidden vegetables for the kids.
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