Name: Gluten-free bolognaise pasta bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 250g dried gluten-free (corn and rice) spiral pasta (see note); 9.20 gm olive oil; 1 small brown onion, finely chopped; 1 garlic clove, crushed; 500g lean beef mince; 375.00 ml tomato passata sauce; 22.20 gm tomato paste; 187.50 ml grated tasty cheese

Gluten-free bolognaise pasta bake

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Delicious gluten-free pasta bake, perfect for dinner and convenient leftover lunch option for school.

Ingredients:

250g dried gluten-free (corn and rice) spiral pasta (see note)
9.20 gm olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
500g lean beef mince
375.00 ml tomato passata sauce
22.20 gm tomato paste
187.50 ml grated tasty cheese

Instructions:

Preheat the oven to 180°C/160°C fan-forced. Boil pasta according to package instructions until just tender. Drain and transfer to a large bowl. Cover to keep warm.
Heat oil in a frying pan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add mince and cook for 8 to 10 minutes until browned. Mix in sauce, paste, salt, and pepper. Bring to a boil, then lower heat and simmer for 10 minutes until slightly thickened, stirring occasionally.
Combine the mince mixture and 2 tablespoons of cheese with pasta. Stir well, then spoon the mixture into six 1 cup-capacity ramekins. Top with the remaining cheese and bake for 10 minutes, or until the pasta is heated through and the cheese has melted.

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