Beef and Spinach Pasta Bake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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Something I came up with for the two of us tonight Ingredients:
125 g pasta, cooked and drained (uncooked weight) |
200 g 95% lean ground beef |
60 g lean bacon |
1 small onion, diced |
2 garlic cloves, crushed |
1/2 cup white wine |
1 (400 g) can tomatoes, undrained and chopped |
1 teaspoon dried basil |
1 pinch red chili pepper flakes |
1 pinch mixed spice (similar to pumpkin pie spice) |
1 teaspoon brown sugar |
salt and pepper |
150 g frozen spinach, defrosted and squeezed dry (usually half a box) |
cooking spray |
2 eggs |
150 ml 2% low-fat milk |
salt and pepper |
30 g parmesan cheese, grated |
Directions:
1. Preheat oven to 190c.
2. Place the beef, bacon, onion and garlic in a fry pan and cook gently until meat has changed colour and onion is softened.
3. Add in the wine, tomatoes and their juice, basil, chili flakes, mixed spice and brown sugar. Bring to the boil, then reduce to a simmer and cook about 20 minutes. SAdd the spinach cook a couple of minute more, season with sall and pepper then add the cooked pasta.
4. Spray a 6 cup oven proof dish and spoon in the pasta mix.
5. Lightly beat the eggs, add in the milk and season with salt and pepper.
6. Pour over the pasta mix then sprinkle with the grated parmesan.
7. Bake in the oven for 20 minutes or untl set and golden brown.
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