We’ve added broccoli and corn to this traditional Greek mince and macaroni pasta bake to add extra nutritional elements.
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g beef mince
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 small carrot, finely chopped
- 400g can diced tomatoes with oregano and basil
- 1/2 cup red wine
- 250g dried macaroni pasta
- 100g butter, chopped
- 1/2 cup plain flour
- 2 cups milk
- 1 1/4 cups grated tasty cheese
- 1 egg, lightly beaten
- 250g broccoli, cut into small florets
- 125g can corn kernels, drained, rinsed
- salad leaves, to serve
Heat oil in a saucepan over medium-high heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 7 minutes or until browned. Add cinnamon and tomato paste. Cook, stirring, for 1 minute. Add carrot, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 to 20 minutes or until sauce has thickened.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to pan. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 10 cup-capacity baking dish.
Melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Add 1 cup cheese. Stir until melted and smooth. Stand for 10 minutes. Stir in egg.
Add mince mixture, broccoli and corn to pasta. Toss to combine. Spoon mince mixture into prepared dish. Top with flour mixture. Sprinkle with remaining cheese. Bake for 35 to 40 minutes or until golden. Serve with salad leaves.