Bolognese Pasta Bake

If you received one of the Slimming World leaflets which were sent around Stretford during December/January, you may have seen this recipe inside – it’s one of Alix’s favourite and is a very simple recipe to follow.

The meal can also be used the following day for lunch – just ensure it’s reheated in the microwave and is piping hot before eating – as it’s a great way to batch cook to enjoy again later!

Bolognese Pasta Bake

Extra Easy Syns: 2.5 (for the mozzarella cheese)

    400g dried pasta shapes
    1 onion – peeled and finely chopped
    1 medium carrot, peeled and finely chopped
    3 garlic cloves, peeled and finely sliced
    250g mushrooms – chopped
    500g extra lean minced beef less than 5% fat (Syn Free)
    400g can chopped tomatoes
    250ml beef stock
    1 tsp dried oregano
    Salt and freshly ground black pepper
    110g reduced fat mozzarella cheese – sliced on top

How to prepare:

    Fry the onion, carrot, garlic, mushrooms and mince in a large non-stick frying pan over a high heat for 6-7 minutes.
    Add the tomatoes, stock and oregano and bring to the boil. Season well, cover and cook over a medium heat for 20 minutes, stirring occasionally.
    Meanwhile, cook the pasta in boiling water and pre-heat the oven to 160’c (Fan)
    Spoon half of the sauce into the base of a medium sized baking dish and top with the cooked pasta. Spoon over the remaining sauce and sprinkle over the cheese
    Bake in the oven for 25-30 minutes or until bubbling. Remove and serve with a superfree side salad