Beef ragù pasta bake

Beef ragù pasta bake
  • Serves: 4
  • Cook time: Ready in about 1 hour 15 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:
      FREE

      Add 6 Syns if not using Mozzarella cows milk as a Healthy Extra.

Our Food Optimised version of the much-loved Italian pasta dish is destined to be a dinner time regular in your home.

ingredients

  • Low calorie cooking spray
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 500g lean beef mince (5% fat or less)
  • 700g jar passata
  • 8 tbsp tomato purée
  • 250ml beef stock
  • 1 tsp dried mixed herbs
  • Salt and freshly ground black pepper
  • 400g dried conchiglioni
  • A handful of fresh basil leaves, finely chopped
  • 200g mozzarella, cubed

method

  1. Preheat your oven to 180°C/160°C Fan/Gas 4. Place a large frying pan sprayed with low calorie cooking spray over a high heat. Add the onion, celery, carrot, garlic, chestnut mushrooms and beef mince and stir-fry for 6-7 minutes.
  2. Add the passata, tomato purée, stock, and dried herbs and bring to the boil. Season well, reduce the heat to medium, cover and cook for 20-30 minutes, stirring occasionally.
  3. Meanwhile, cook the conchiglioni according to the packet instructions, then drain.
  4. Remove the ragù from the heat and stir in the basil. Spoon half the sauce into a medium baking dish, spread out evenly, then top with the pasta. Spoon over the remaining sauce and scatter over the mozzarella. Bake for 25-30 minutes, or until bubbling, and serve.

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