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[Family CP] Beef Lasagne-Style Pasta Cups
with Hidden Veggies, Cheesy Béchamel Sauce & Apple Salad
- Celery
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Passata
1
Garlic
1
Zucchini
1 packet
Mixed Salad Leaves
1 sachet
Tomato & Herb Seasoning
250 g
Beef Mince
1
Red Apple
Cooking Steps
NOTE: this recipe is designed to be cooked with your child under adult's supervision. • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Drain spaghetti, then return to saucepan with a drizzle of olive oil to prevent sticking.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, grate zucchini. Thinly slice red apple into wedges. Finely chop garlic. • Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 1-2 minutes. • Add carrot and zucchini and cook, until tender, 2-3 minutes.
Little cooks: Under adult supervision, older kids can help grate the veggies.
• Reduce heat to medium-high, and add garlic and tomato & herb seasoning and cook, until fragrant, 1 minute. • Stir in passata, the brown sugar and water (for the red sauce), chicken-style stock powder and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add cooked spaghetti, the egg and half the Cheddar cheese, tossing to combine. Season with salt and pepper.
Little cooks: Help pour in the passata in under adult supervision.
• Heat the butter in a medium saucepan over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1 minute. • Reduce heat to medium-low, then slowly whisk in the milk and water (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and season with salt and pepper.
• Spray muffin tin with oil, then transfer and pack tightly with pasta. Spoon over béchamel sauce. Sprinkle with the remaining Cheddar cheese. • Bake until the pasta goes crunchy and béchamel is golden, 8-10 minutes.
Little cooks: Help pouring the béchamel on top.
• While spaghetti cups are cooking, to a medium bowl, combine apple, mixed salad leaves, a drizzle of vinegar and olive oil. • Toss to coat and season to taste. • Divide beef lasagne-style pasta cups between plates. Serve with apple salad. Enjoy!
