Spanish Pork and Veal Risoni Bake

Serves 4 to 6, Prep and Cook: 45 mins

1 cup risoni

2 tblsps olive oil

1 large onion, finely chopped

3 cloves garlic, crushed

500g pork and veal mince

¹⁄³ cup tomato paste

2 tsps ground paprika

400g can chopped tomatoes

310g jar roasted pepper strips, drained,

coarsely chopped

½ cup pitted green olives, roughly chopped 1 chicken stock cube (10g), crumbled

1 egg, lightly beaten

1 cup grated parmesan

Mixed salad leaves, to serve

1 Cook risoni in a large saucepan of boiling, salted water until tender. Drain. Transfer to a large bowl.

2 Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add mince. Cook over a high heat, stirring to break up mince for about 7 minutes, or until browned. Add paste and paprika. Cook, stirring for 1 minute.

3 Add tomatoes, pepper strips, olives, stock cube and 1½ cups water. Season with salt and pepper.

4 Bring to boil. Gently boil, stirring occasionally for about 8 to 10 minutes, or until slightly thickened. Transfer to a lightly oiled, ovenproof dish (10-cup capacity).

5 Add egg and half the parmesan to risoni in bowl. Mix well. Spoon over mince mixture. Sprinkle with remaining parmesan.

6 Cook in a hot oven (200C) for about 20 to 25 minutes, or until golden brown.

7 Serve with salad leaves.