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)
500g cooked pasta salt and pepper
500ml (2c) cheese,
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.