Name: Bolognese pasta bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 500 gram beef mince; 1/2 cup tomato paste; 700 gram bottle passata; 250 gram large spiral pasta; 2 eggs, lightly beaten; 1 1/3 cup mozzarella cheese, grated; 1 large tomato, sliced; rocket salad, to serve

This delicious bolognese pasta bake is a fun take on the classic Italian lasagne. Serve your family up a slice of this tasty dish for dinner.

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Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

500 gram beef mince

1/2 cup tomato paste

700 gram bottle passata

250 gram large spiral pasta

2 eggs, lightly beaten

1 1/3 cup mozzarella cheese, grated

1 large tomato, sliced

rocket salad, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease and line a 22cm (base measurement) round springform pan with baking paper.

2.Heat oil in a large saucepan over moderately high heat. Add onion. garlic and mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until mince is browned.

3.Add tomato paste; cook and stir for 2 minutes. Add passata: simmer, uncovered, stirring occasionally, for 12-15 minutes or until sauce is thick.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain; return to pan.

5.Add egg, mince mixture and 1 cup of mozzarella to pasta. Season with salt and pepper; mix well.

6.Transfer mixture to prepared pan. Using the back of a large spoon, press mixture firmly into pan and smooth surface. Top with tomato and sprinkle with remaining mozzarella.

7.Bake for 20-25 minutes or until cheese is melted and golden. Stand in pan for 15 minutes. Cut into wedges. Serve with salad.

Spiral pasta is also known as fusilli.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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