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Method
Step 1
Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat oil in a large frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add the pasta sauce and thyme and cook for a further 5 mins or until sauce thickens slightly. Add the silverbeet and gently stir to combine.
Step 3
Add the pasta to the sauce and stir to combine. Season. Spoon pasta mixture evenly among four 2-cup (500ml) ovenproof dishes. Place on a baking tray. Sprinkle each dish evenly with cheddar and top with a sprig of thyme. Bake for 15-20 mins or until heated through and cheddar is golden brown. Serve immediately with salad leaves.
This individual bolognaise and silverbeet pasta bakes recipe gives a new lease of life to a perennial favourite.
Method
Step 1
Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat oil in a large frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add the pasta sauce and thyme and cook for a further 5 mins or until sauce thickens slightly. Add the silverbeet and gently stir to combine.
Step 3
Add the pasta to the sauce and stir to combine. Season. Spoon pasta mixture evenly among four 2-cup (500ml) ovenproof dishes. Place on a baking tray. Sprinkle each dish evenly with cheddar and top with a sprig of thyme. Bake for 15-20 mins or until heated through and cheddar is golden brown. Serve immediately with salad leaves.
