BOLOGNESE PASTA BAKE WITH RICOTTA
SERVES 4-6 PREP 10 MINS COOK 45 MINS PER SERVE 3152kj
300g penne pasta 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 500g beef mince 500g jar tomato pasta sauce 2 tsp dried Italian herbs ½ cup grated tasty cheese ¼ cup chopped flat-leaf parsley, plus extra whole leaves to serve 125g bocconcini cheese, torn ¹⁄ cup grated parmesan 1 Preheat oven to 200°C. Lightly grease a 10-cup casserole dish. 2 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain well. Return to pan.
3 Meanwhile, in a large frying pan, heat oil on high. Cook onion and garlic 3-4 mins until tender. Add mince and cook, breaking up lumps, 4-5 mins until browned.
4 Stir in sauce and dried herbs. Bring to the boil. Reduce heat to low, then simmer 10 mins until thickened slightly.
5 Toss cooked pasta, cheese and parsley through mince. Spoon mixture into dish. Top with bocconcini and parmesan.
6 Bake 20-25 mins until golden. Sprinkle with extra parsley, to serve.