Friday, April 7, 2017

Beef ragù pasta bake


  Serves: 4
    Cook time: Ready in about 1 hour 15 minutes
    Ready in: Over 60 Minutes
    Freezer friendly
    Syns per serving:  FREE

        Add 6 Syns if not using Mozzarella as a Healthy Extra.

Our Food Optimised version of the much-loved Italian pasta dish is destined to be a dinner time regular in your home.

  •     Low calorie cooking spray
  •     1 onion, finely chopped
  •     2 celery sticks, finely chopped
  •     1 large carrot, peeled and finely chopped
  •     3 garlic cloves, finely chopped
  •     250g chestnut mushrooms, finely chopped
  •     500g lean beef mince (5% fat or less)
  •     700g jar passata
  •     8 tbsp tomato purée
  •     250ml beef stock
  •     1 tsp dried mixed herbs
  •     Salt and freshly ground black pepper
  •     400g dried conchiglioni
  •     A handful of fresh basil leaves, finely chopped
  •     200g mozzarella, cubed

    Preheat your oven to 180°C/160°C Fan/Gas 4. Place a large frying pan sprayed with low calorie cooking spray over a high heat. Add the onion, celery, carrot, garlic, chestnut mushrooms and beef mince and stir-fry for 6-7 minutes.

    Add the passata, tomato purée, stock, and dried herbs and bring to the boil. Season well, reduce the heat to medium, cover and cook for 20-30 minutes, stirring occasionally.

    Meanwhile, cook the conchiglioni according to the packet instructions, then drain.

    Remove the ragù from the heat and stir in the basil. Spoon half the sauce into a medium baking dish, spread out evenly, then top with the pasta. Spoon over the remaining sauce and scatter over the mozzarella.

 Bake for 25-30 minutes, or until bubbling, and serve.


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