Published Wednesday, 13 April, 2016 by Kelli
Finely chop vegetables (carrots,onions,celery,mushrooms) and fry in either olive oil or low calorie cooking spray in non stick wok/deep volume pan adding in the finely chopped garlic (4-6 minutes), then add the quorn mince and cook for a further 10-13 minutes until almost fully browned, add passata sauce and continue to cook whilst adding tomato purée/a pinch of garlic powder and salt and pepper (add chilli flakes for a kick) and continue to heat in pan, meanwhile boil the pasta and set oven at has Mark 6 to preheat oven. Whilst pasta is boiling add your beef stock cube to the pan and mix well and bring to boil. Now take the ragu mixture from pan and spoon a layer of sauce into large dish like above in picture. Drain pasta and layer your pasta shells on top of sauce layer and repeat until your sauce mixture is done. Topped with even dispersed Mozzerella cubes and Put in oven top shelf for 15-25 minutes, serve with fresh basil to garnish.