Easy Cheesy Pork Bolognese Pasta Bake
with Tomato Salad
Sit back and watch how the cheesy pork bolognese goodness bakes up to golden perfection in the oven, while you whip up an easy tomato salad. Dinner done in a flash!
1 packet
Tomato Paste
250 g
Pork Mince
1 packet
Passata
1 packet
Cheddar Cheese
1 packet
Fusilli
1 sachet
Vegetable Stock Pot
1
Tomato
1 packet
Mixed Salad Leaves
1
Carrot
2
Garlic
• Boil the kettle.
• Fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook fusilli in boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water(see ingredients), then drain and return to pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids, help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• Meanwhile, roughly chop tomato. Grate carrot. Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and tomato paste, and cook, until fragrant, 30 seconds. Season.
• Reduce heat to medium-high. Add passata, reserved pasta water, vegetable stock powder, the butter and brown sugar to frying pan. Cook, stirring, 2-3 minutes. • Transfer cooked pasta and sauce to a medium baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake. • Grill until cheese had melted, 5-8 minutes. Season to taste.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste. • Divide cheesy bolognese pasta bake between plates. Serve with garden salad. Enjoy!
