6 Syns per serving, serves 4
Ingredients
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Low-calorie cooking spray
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1 onion, finely chopped
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2 celery sticks, finely chopped
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1 large carrot, peeled and finely chopped
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3 garlic cloves, finely chopped
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250g chestnut mushrooms, finely chopped
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500g lean beef mince (5% fat or less)
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700g jar passata
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8 tbsp tomato purée
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250ml beef stock
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1 tsp dried mixed herbs
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400g dried conchiglioni
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Handful of fresh basil leaves, finely chopped
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200g mozzarella, cubed
Method
- Preheat your oven to 180°C/fan 160°C/gas 4. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the onion, celery, carrot, garlic, mushrooms and beef mince and stir-fry for 6-7 minutes. Drain any fat from the pan and return to the heat.
- Add the passata, tomato purée, stock and dried herbs and bring to the boil. Season lightly, reduce the heat to medium, cover and cook for 20-30 minutes, stirring occasionally.
- Meanwhile, cook the conchiglioni according to the pack instructions, then drain.
- Remove the ragù from the heat and stir in the basil. Spoon half the sauce into a medium baking dish, spread out evenly, then top with the pasta. Spoon over the remaining sauce and scatter over the mozzarella evening. Bake for 25-30 minutes, or until bubbling, and serve.
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