Mush­room and mince pasta bake


Australian Women’s Weekly NZ - - CONTENTS -

250g penne pasta 2 ta­ble­spoons ex­tra vir­gin olive oil 1 medium (150g) onion, chopped finely 2 cloves gar­lic, chopped finely 500g minced beef 1 medium (120g) car­rot, grated 1 medium (120g) zuc­chini, grated 1 stick (100g) cel­ery, chopped 200g but­ton mush­rooms, sliced thinly 2 ta­ble­spoons tomato paste 400g canned cherry toma­toes 2 cups (240g) grated moz­zarella cheese

1 Bring a large pot of salted wa­ter to the boil and cook pasta un­til al dente. Drain. 2 Mean­while, heat the oil in a large fry­ing pan over medium heat; cook the onion, stir­ring, un­til soft­ened. In­crease the heat to high and add the gar­lic and beef mince. Cook, stir­ring, un­til the mince is well browned. 3 Add the car­rot, zuc­chini, cel­ery, mush­rooms, tomato paste and cherry toma­toes. Cook for a fur­ther 15 min­utes, stir­ring oc­ca­sion­ally, or un­til the mix­ture has thick­ened. Stir through the cooked pasta. 4 Pre­heat the oven to 200°C (180°C fan-forced). Grease a 20cm x 30cm oven­proof dish. Trans­fer the mix­ture to the dish and sprin­kle over the moz­zarella. Bake for 20 min­utes or un­til golden brown.

Not suit­able to freeze or mi­crowave.

Mush­room and mince pasta bake

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