Baked pasta squares

SERVES 8-12 PREPARATION: 20 MIN COOKING: 45 MIN

30ml (2T) olive oil

2 onions, finely diced

2 garlic cloves, crushed

2 fresh thyme sprigs

2 bunches fresh basil, torn 250g mince

1 can (400g) chopped tomatoes 60ml (¼c) tomato purée

80ml (¹/3c) chutney

750ml (3c) beef stock

250ml (1c) white sauce (store-bought or recipe on pg 66)

2 eggs

500g cooked pasta salt and pepper

500ml (2c) cheese,

grated

TO SERVE

handful fresh basil roasted cherry tomatoes

Preheat the oven to 180°C.

1 Heat the oil in a saucepan and sauté the onion, garlic, thyme and basil over medium heat until the onion is soft.

2 Add the mince and fry until brown.

3 Stir in the tomatoes and tomato purée, and leave to simmer for 15 minutes. Add the chutney and stock and simmer until the liquid has reduced by half.

4 Warm the white sauce in a saucepan and whisk the eggs into the sauce. Remove from the heat.

5 Stir the cooked pasta into the white sauce and season with salt and pepper.

6 Pour the mixture into a loose-bottomed cake pan.

Top with the grated cheese and bake in the oven for 30 minutes or until done. Leave to cool slightly to set.

7 TO SERVE Remove the pasta from the cake pan and cut into squares. Serve with fresh basil and roasted cherry tomatoes.