Beef and Pea Pasta Bake
Made with Perfect Italiano™ Mozzarella and Ricotta
Serves:
6-8
Preparation Time:
15 minutes
Cooking Time:
50 minutes
Ingredients
- 300g lean veal or beef mince
- olive oil
- 1 brown onion, chopped
- 5 cloves of garlic, crushed
- fresh parsley
- salt and pepper to taste
- 500g penne or spiral pasta, cooked
- ½ cup of peas
- 1 cup of grated Perfect Italiano™ Mozzarella
- 250g Perfect Italiano™ Ricotta
- 400g tin of tomatoes
- 4 eggs
Method
- Cook mince in a little oil until brown and remove from pan. Cook onion and garlic in a little oil until lightly browned, then add the cooked mince and parsley.
- Place cooked pasta in a large bowl. Add mince mixture, peas, tomatoes, eggs, ricotta, and half the grated mozzarella. Stir to combine, then spoon into a large baking dish and press down with the back of the spoon. Top with the rest of the mozzarella.
- Cover with foil, then bake for 30 minutes in a 180°C oven. Remove foil and bake for a further 20 minutes until golden and crispy on top.