This gluten free pasta bake is a great option for dinner. Use leftovers for school lunch.
Ingredients
- 250g dried gluten-free (corn and rice) spiral pasta (see note)
- 2 teaspoons olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 500g lean beef mince
- 1 1/2 cups tomato passata sauce
- 1 tablespoon tomato paste
- 3/4 cup grated tasty cheese
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Cook pasta in a saucepan of boiling water, following packet directions, until just tender. Drain. Transfer to a large bowl. Cover to keep warm.
- Step 2Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through. Add sauce and paste. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened.
- Step 3Add mince mixture and 2 tablespoons cheese to pasta. Stir to combine. Spoon mixture into six 1 cup-capacity ramekins. Sprinkle with remaining cheese. Bake for 10 minutes or until pasta is heated through and cheese has melted.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1615 kj
Energy
14.3g
Fat Total
6.4g
Saturated Fat
2.7g
Fibre
25.9g
Protein
70mg
Cholesterol
330mg
Sodium
38.5g
Carbs (total)
All nutrition values are per serve
Notes
Corn and rice pasta is available in the health food section of supermarkets.
Tip: Many school canteens will warm up food for lunches, particularly for kids with allergies and limited food choices. Make sure food is clearly labelled clearly with the child’s name and any instructions.
Related Video
- Author: Nadia French
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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