Prep 20 minutes • Cook 15 minutes • Serves 4-5*
500-600g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
1 onion, peeled and finely diced
2 teaspoons minced fresh garlic
1 teaspoon each dried basil and oregano
3 stalks celery, finely diced
1 x 400 gram can condensed tomato-or similar-style soup
½ cup pizza paste
½ cup beef stock
2-3 cups cooked pasta shapes, (use spirals, macaroni, penne)
250 grams cottage cheese
¾ cup grated Cheddar style cheese
Preheat the oven to 190°C.
Lightly grease a 6-cup capacity oven proof dish or frying-pan, or 6 individual dishes.
Cook the onion in a dash of oil in a frying pan for 8-10 minutes or until softened. Add the garlic and dried herbs and cook for a further 2-3 minutes until mix is fragrant, set aside.
Add beef mince to the pan and brown well. Return the onion and garlic mix to the pan with the celery, soup, pizza paste and half the beef stock. Cover and simmer gently for about 15 minutes, stirring occasionally until reasonably thick. Add more stock if required and season well with salt and pepper. Transfer to the prepared dish.
Mix together the pasta, egg, cottage cheese and grated cheese and dollop on top of the mince.
Bake in the preheated oven for 30 minutes or until well browned and hot.
*This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard