Italian-style pork and veal mince packs this meal with flavour.
Ingredients
- 500g dried spiral pasta
- Olive oil spray
- 1kg pork and veal mince
- 1 green capsicum, seeded, coarsely chopped
- 1 brown onion, finely chopped
- 375g btl arrabiata pasta sauce
- 60ml (1/4 cup) water
- 1 Massel chicken style stock cube
- 2 x 250g ctns smooth ricotta
- 300g ctn sour cream
- 80g (1 cup) coarsely grated cheddar
- Shredded fresh basil, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and transfer to a large baking dish.
- Step 2Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Stir in the capsicum and onion. Cook, stirring, for 2 minutes or until soft. Add the pasta sauce and water. Crumble over the stock cube. Season with salt and pepper. Simmer for 3-4 minutes or until the sauce thickens.
- Step 3Preheat grill on high. Combine ricotta, sour cream and one-third of the cheddar in a bowl. Spoon mince mixture over the pasta. Top with the ricotta mixture. Sprinkle with the remaining cheddar. Cook under grill for 3-5 minutes or until golden. Divide among serving plates. Top with basil.
- Low carb
- Low sugar
Nutrition
3796 kj
Energy
42g
Fat Total
23g
Saturated Fat
5g
Fibre
60g
Protein
193mg
Cholesterol
670.26mg
Sodium
9g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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