- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Courtesy of TikTok star Jen Hanlon, this rich and aromatic bolognaise pasta bake is perfect for busy weeknights. It’s light on your hip pocket, too.
- Serves4
- Cook time40 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 carrots, peeled, coarsely chopped
- 500g pkt Coles Pork & Beef Bolognese Mince
- 50g pkt Continental Spaghetti Bolognaise Recipe Base
- 400g can Coles Diced Tomatoes
- 2 tbs shredded basil
- 375g Coles Rigatoni Pasta
- 1 1/2 cups (180g) coarsely grated tasty cheddar
- Basil leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large deep frying pan over medium heat. Add the onion and carrot and cook, stirring, for 2 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add the recipe base with 1/2 cup (125ml) water and stir to combine. Add the tomatoes and shredded basil and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Season.
Step 2
Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 3
Preheat oven to 200°C. Place the pasta in a 10-cup (2.5L) ovenproof dish. Spoon over the mince mixture and gently stir to combine. Sprinkle with cheese. Bake for 20-25 mins or until the cheese melts and is golden brown. Sprinkle with basil leaves.
Recipe tip
COOK. STORE. SAVE.
Use it up
Here's a clever way to reduce food waste - save onion skins and carrot peels to flavour homemade stock. Store them in a sealable bag in the freezer that you can keep adding to until you have enough to get cooking.
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