Bolognese Pasta Pie

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

  1. 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.
  2. 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.
  3. Stir in paste and pasta sauce. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has thickened.
  4. 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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