Easy Beef Ragu Pasta bake

Easy beef ragu pasta bake topped with mozerella

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

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.