Step 1:

  • Preheat oven to Mark 6
  • Step 2:

  • Bring a pot of salted water to a boil, Cook pasta according to packaging instructions
  • Step 3:

  • 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.
  • Step 4:

  • Add in minced garlic (2 minutes), then add the Quorn, mince, and cook for 10-13 minutes until almost fully browned.
  • Step 5:

  • 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)
  • Step 6:

  • As the pasta is finishing up, add a beef stock cube to the pan, mix well, and bring to a boil.
  • Step 7:

  • Take the Ragu mixture from the pan and spoon a layer of sauce into a large baking dish.
  • Step 8:

  • Drain the pasta and layer your pasta on top of the sauce, layer and repeat until your sauce mixture is done.
  • Step 9:

  • Topped with an even layer of Mozzarella cubes
  • Step 10:

  • Place on the oven top shelf for 15-25 minutes, and serve with fresh basil to garnish.
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