Basic Baked Pasta Serves 4
The secret to baked pasta is to keep it moist.
2 tablespoons Bittersweet Italian**
½ cup plain crushed tomatoes (approx - may need more)
250g medium size pasta (elbow, ziti, etc) cooked ‘al dente’ and drained
1 onion, diced
200g lean mince, crumbled, browned and drained
125g Quarg cheese
2 eggs, beaten
salt and pepper to taste
1 cup grated cheese (Tasty, Edam or Colby), divided
Preheat oven to 170°. Stir Bittersweet Italian Blend into tomatoes and reserve. Cook pasta in plenty of salted water. While pasta is cooking, heat oil in sauté pan and cook onion until clear. Add mince (browned and drained). In large bowl mix Quarg, eggs, tomato mixture and half the grated cheese. Stir in mince into pasta. If mixture appears too dry, add more crushed tomatoes. Turn into greased casserole dish and bake at 170°C for 20 minutes. Cover with remaining cheese and bake an additional 10 minutes.
Can substitute Bittersweet Tarragon, Savoury or Mexican.