Pasta Bake - (GF, EF, NF)

Gluten Free, Egg Free & Nut Free


PREP TIME: 30min

COOK TIME: 30min SERVES: 6

INGREDIENTS:

  • 500g mince beef

  • 700g passata

  • 400g tin of diced tomatoes

  • ½ cup water

  • 1 bunch chives, finely diced

  • 1 large carrot, finely diced

  • 2 tbsp garlic oil

  • 3-5 basil sprigs

  • 3 tbsp olive oil

  • 500g penne pasta - gluten free / egg free

  • 2 cups mozzarella cheese, grated

  • 1 tbsp salt

  • 1 tsp ground pepper

  • Spray Olive oil


METHOD:

  • Step 1: Preheat oven to 180°C and grease a large baking dish with spray oil.

  • Step 2: Heat oil in a large nonstick fry pan over low-medium heat.

  • Step 3: Gently fry mince with chives, carrot and garlic oil, until browned.

  • Step 4: Add passata, diced tomatoes, water, basil, salt and pepper.

  • Step 5: Simmer over a low heat for 20 minutes, stirring occasionally.

  • Step 6: Meanwhile, cook the gluten free Rigatoni until Al dente (see packet instructions) and drain.

  • Step 7: Remove fry-pan from heat. Toss Penne through Bolognese sauce and coat well.

  • Step 8: Stir 1 cup of mozzarella cheese through the Rigatoni Bolognese.

  • Step 9: Transfer the Penne Bolognese to the baking dish, and top with another cup of mozzarella. Cover the dish with foil.

  • Step 10: Bake for 20 minutes covered. Remove the foil and bake for another 10 minutes uncovered.



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