Quick cooking risoni pasta and microwave bechamel are two of the tricks that get this hearty pasta bake on the table in just 30 minutes.
Ingredients
- 2 cups dried risoni
- 1 tablespoon extra virgin olive oil
- 1 brown onion, chopped
- 3 middle bacon rashers, trimmed, chopped
- 800g beef mince
- 2 garlic cloves, crushed
- 3 sprigs fresh rosemary
- 3 sprigs fresh oregano
- 1/3 cup dry white wine
- 2 x 410g cans tomatoes (with basil and garlic)
- 1 cup fresh basil leaves
- 1 1/2 cups grated tasty cheese
- Extra basil leaves, to serve
Microwave béchamel
- 50g butter, chopped
- 1/3 cup plain flour
- 3 cups milk
Method
- Step 1Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.
- Step 2Meanwhile, heat oil in a large deep frying pan. Add onion and bacon. Cook, stirring, for 3 minutes or until browned and tender. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 3 minutes or until browned. Add garlic, herb sprigs and wine. Simmer for 1 minute. Stir in tomatoes. Simmer for 15 minutes. Remove and discard herbs.
- Step 3Meanwhile, make Microwave béchamel Place butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted. Add flour. Whisk to combine. Microwave for 30 seconds to 1 minute or until bubbling. Gradually whisk in 1 cup milk until smooth. Stir in remaining milk. Microwave on MEDIUM- HIGH (75%) for 3 to 4 minutes, whisking every minute, or until sauce thickens. Season with salt and pepper. Set aside.
- Step 4Preheat grill on high. Spoon risoni into an 8-cup-capacity flameproof baking dish. Spread evenly to level. Top with mince mixture. Spread to level. Arrange basil in a single layer over mince. Pour over béchamel. Sprinkle with cheese. Grill for 2 minutes or until cheese is melted and golden. Serve sprinkled with extra basil.
- Low carb
Nutrition
3392 kj
Energy
34.1g
Fat Total
17.5g
Saturated Fat
5.2g
Fibre
54g
Protein
129mg
Cholesterol
1223mg
Sodium
66.4g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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