Ingredients
- 1 teaspoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500 g extra lean beef mince
- 700 g bottle tomato passata
- 1 cup water
- 2 carrots, grated
- 2 zucchini, grated
- Cracked black pepper, to season
- 250 g dried macaroni
- 200 g reduced fat ricotta cheese
- ¾ cup grated reduced fat mozzarella
- 3 wholegrain dinner rolls, halved
Pumpkin salad
- 200 g peeled and diced butternut pumpkin
- Olive oil spray
- 120 g mixed baby salad leaves
- ½ small red onion, finely sliced
Method
Step 1
Heat oil in a large, deep non-stick frying pan or stockpot over a medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until soft. Increase the heat to high and add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.
Step 2
Stir in the tomato passata and water and bring to the boil. Reduce heat to medium and add carrots and zucchini. Simmer, uncovered, for about 10 minutes, stirring occasionally, until vegetables are softened and sauce thickens. Season with freshly ground black pepper.
Step 3
Preheat oven to 180 °C (200 °C fan-forced)
Step 4
Meanwhile, cook the macaroni in a large saucepan of unsalted boiling water, following packet directions until al dente.
Step 5
Spoon the mixture into one 10-cup capacity ovenproof or six 1½ cup capacity ovenproof dishes.
Step 6
Meanwhile, to make pumpkin salad. Spread pumpkin over a baking tray lined with baking paper. Spray lightly with olive oil cooking spray. Bake in same oven 180 °C (200 °C fan-forced) for 20-25 minutes, or until tender. Remove and cool slightly. Place salad leaves, onion and pumpkin in a large bowl. Toss gently.
Step 7
Serve bolognese pasta bake with pumpkin salad and breadrolls.
