Bolognese Pasta Bake

Slimming Eats Recipe

serves 4

Extra Easy – 0.5 syns and 1 HEa  per serving

Green – 0.5 syns and 1 HEa  per serving (use quorn mince)

Ingredients

1 onion, chopped

2 stalks of celery, chopped

1 large carrot, chopped

1 courgette, chopped

3 garlic cloves

300ml of beef or chicken stock

450g of extra lean beef mince

600ml of passata

1 tsp of dried basil

1 tsp of dried oregano

1 tsp of dried thyme

4 tablespoons of tomato puree (1 syn)

handful of mushrooms sliced

300g of  dried wholegrain fusilli

salt and black pepper to season

splash of balsamic vinegar

dash or worcestershire sauce

Pam or Frylight spray

Salt and Black Pepper

to top:

84g of Mozzarella (2xHEa )

56g of Parmesan (2xHEa)

to serve:

fresh chopped Italian parsley

Method

Spray a frying pan with some Pam or Frlight spray

Add the mince, onion and garlic and cook until browned.

Add the carrot, courgette and mushrooms and cook for a further 3 mins.

Add the herbs, passata, stock, tomato paste, balsamic vinegar and worcestershire sauce. Bring to the boil and then reduce to simmer.

In the meantime preheat oven to 180c or 350f

Place the fusilli in a saucepan of boiling hot water and cook until al dente (you want it to still have a slight bite, as it will continue to cook in the oven).

Once the sauce has reduced and thickened, mix the meat mixture with the pasta. Add to an ovenproof dish and top with the parmesan and mozzarella.

Place in oven and bake until cheese has melted and is golden on top. Approx 30mins

Serve topped with fresh chopped Italian parsley.

Filed under: beef, below 2 syns, Extra Easy, Green, main course, pasta