CHEAT’S PASTA BAKE

Serves 6 // Prep 5 mins // Cook 24 mins INGREDIENTS

2 cups dried risoni 1 tablespoon extra virgin olive oil 1 brown onion, chopped 3 middle bacon rashers, trimmed, chopped 800g beef mince 2 garlic cloves, crushed 3 sprigs fresh rosemary 3 sprigs fresh oregano 1/3 cup dry white wine 2 x 410g cans tomatoes (with basil and garlic) 1 cup fresh basil leaves 1 1/2 cups grated tasty cheese Extra basil leaves, to serve MICROWAVE BECHAMEL 50g butter, chopped 1/3 cup plain flour 3 cups milk

METHOD Step 1

Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.

Step 2

Meanwhile, heat oil in a large deep frying pan. Add onion and bacon. Cook, stirring, for 3 minutes or until browned and tender. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 3 minutes or until browned. Add garlic, herb sprigs and wine. Simmer for 1 minute. Stir in tomatoes. Simmer for 15 minutes. Remove and discard herbs.

Step 3

Meanwhile, make Microwave be chamel Place butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted. Add flour. Whisk to combine. Microwave for 30 seconds to 1 minute or until bubbling. Gradually whisk in 1 cup milk until smooth. Stir in remaining milk. Microwave on MEDIUM- HIGH (75%) for 3 to 4 minutes, whisking every minute, or until sauce thickens. Season with salt and pepper. Set aside.

Step 4

Preheat grill on high. Spoon risoni into an 8cup-capacity flameproof baking dish. Spread evenly to level. Top with mince mixture. Spread to level. Arrange basil in a single layer over mince. Pour over be chamel. Sprinkle with cheese. Grill for 2 minutes or until cheese is melted and golden. Serve sprinkled with extra basil.