Easy Beef Ragu Pasta bake
Easy beef ragu pasta bake topped with mozerella
Difficulty Level: easy
Ingredients
- One portion of quorn mince (or minced lean beef)
- 200g pasta shells
- 2 tbsp tomato purée
- 2 carrots (finely chopped)
- 200ml beef stock
- 500ml passata sauce
- A handful of fresh basil
- 100g of mozzarella (cubed)
- 2 celery (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 large onion (finely chopped)
- Garlic powder
- Chilli flakes
- Salt
- Chopped pepper
- Chopped mushrooms
Instructions
Preheat oven to Mark 6
Bring a pot of salted water to a boil, Cook pasta according to packaging instructions
Finely chop vegetables (carrots, onions, celery, mushrooms) and sauté in either olive oil or low-calorie cooking spray in a non-stick deep volume pan.
Add in minced garlic (2 minutes), then add the Quorn, mince, and cook for 10-13 minutes until almost fully browned.
Add pasta sauce and continue to cook whilst adding tomato purée/a pinch of garlic powder and salt and pepper (add chili flakes for a kick)
As the pasta is finishing up, add a beef stock cube to the pan, mix well, and bring to a boil.
Take the Ragu mixture from the pan and spoon a layer of sauce into a large baking dish.
Drain the pasta and layer your pasta on top of the sauce, layer and repeat until your sauce mixture is done.
Topped with an even layer of Mozzarella cubes
Place on the oven top shelf for 15-25 minutes, and serve with fresh basil to garnish.