Beef Bolognese Pasta Bake
with Mixed Salad
Pasta bakes are a classic for a reason, and they’re even better when loaded with veggies, topped with herby tomato sauce and finished with a golden cheesy topping. Time to get back to the basics and dig into this baked delight!
Unfortunately, this week's courgette was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 unit
onion
2 unit
capsicum
2 unit
carrot
4 clove
garlic
1 bag
baby spinach leaves
2 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 tin
tomato paste
2 tin
chopped tomatoes
1 sachet
beef-style stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
salad leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
½ tsp
salt
2 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Finely chop the brown onion and capsicum. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press).
Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup of pasta water for the sauce. Drain and return the pasta to the saucepan.
TIP: 'Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and capsicum and cook until starting to soften, 3-4 minutes. Reduce the heat to medium-high and add the beef mince. Cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the carrot and cook until just tender, 2-3 minutes.
Add the garlic & herb seasoning, tomato paste and garlic to the frying pan and cook until fragrant, 1 minute. Add the chopped tomatoes, butter, the salt and reserved pasta water. Add the beef stock and baby spinach leaves, stir to combine, then simmer until slightly thickened, 2-3 minutes. Season to taste with pepper. Transfer the bolognese to a large baking dish and gently stir through the cooked penne. Top with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.
While the pasta is baking, combine the mixed salad leaves, balsamic vinegar and 4 tsp of olive oil in a large bowl.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the beef bolognese pasta bake between bowls. Serve with the mixed salad.