About this recipe:A hearty and super-satisfying pasta bake, which is perfect any day of the week. Beef ragu is topped with pasta, cottage cheese, spring onions, Cheddar cheese and pasta sauce, then baked to perfection.
Makes: 4 - 6 servings
450g lean minced beef
1 onion, chopped
400g tomato-based pasta sauce with mushrooms, such as Dolmio
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
225g cottage cheese
50g chopped spring onions
60g grated Cheddar cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a frying pan over medium heat, brown the minced beef with the onion until no pink shows; drain. Mix in 1/2 of the tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 litre baking dish.
Pour in pasta in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining tomato sauce.