Bolognese Pasta Bake | Slimming World Recipe

5/5

SERVINGS: 2
SYNS: ZERO (If using Cheese as Healthy Extra A)


INGREDIENTS

  • 250g Lean 5% Fat Beef Mince
  • 200g Dried Pasta
  • 3 Bacon Medallions or Back Bacon Rashers, Chopped roughly
  • 1/2 An Onion, Finely chopped
  • 1 Red Pepper, Fine chopped
  • 1/2 A Carrot Grated
  • 1 Large Mushroom, Finely chopped
  • 1 Cloves Of Garlic, Crushed
  • 1/2 Tsp Mixed Dried Herbs
  • 1 TBSP Tomato Puree
  • 200g Chopped Tomatoes
  • 2 Beef Stock Cubes
  • 100ml Boiling Water
  • 80g Reduced Fat Cheddar Cheese
  • Pinch Of Salt And Black Pepper
  • Frylight

METHOD

  • Preheat oven to 180c/Gas Mark 3/170c Fan.
  • Cook pasta in boiling water with a pinch of salt.
  • Spritz a pan with a little Frylight and add Pepper, Onion, Garlic and Grated carrot. Cook on a medium heat for a few minutes.
  • Make up beef stock with crumbled stock cubes and 100ml of boiling water. Add this to the pan.
  • Allow to simmer for a few minutes before adding Mince, Bacon, Mushroom, Tomato Puree and Dried Mixed Herbs. 
  • Season with a pinch of Salt and Black Pepper.
  • Allow to simmer, stirring often for 5 minutes.
  • Add Chopped tomatoes and allow to simmer for 10 minutes until liquid has greatly reduced. You do not want the mince mixture to be too watery.
  • Drain pasta and add to the mince. Stir well ensuring the pasta is covered in all of the mixture.
  • Place the mixture into a large baking dish. Grated half of the cheese over the top and then use a spoon to mix together.
  • Grate the remainder of the cheese on top and place into the oven for 15 – 20 minutes or until the top is crispy.

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