THE DAIRY KITCHEN
Chicken Bolognese Pasta Bake
By THE DAIRY KITCHEN
Preparation 30 MINS
Cooking 40 MINS
This pasta bake is not only kid friendly, it is boosted with calcium by using evaporated milk in the white sauce and has loads of secret vegetables in the sauce
Ingredientsolive oil spray
1 onion, chopped
500g lean chicken mince
1 medium carrot, grated
1 medium zucchini, grated
125g button mushrooms, finely chopped
220g tub baby bocconcini, drained
2 cups salt reduced tomato pasta sauce
1/2 cup water
1 teaspoon sugar
freshly ground black pepper, to taste
400g short-cut pasta (such as macaroni, spirals, shells), cooked until al dente
375ml can reduced fat evaporated milk
1 tablespoon cornflour, dissolved in 1 tablespoon cold water
1 cup grated reduced fat cheddar cheese
If using large bocconcini, chop into bite-size pieces before stirring through the pasta. Pasta bake can be assembled a day ahead and refrigerated until required. Using evaporated milk adds even more calcium to this dish than using regular milk.
Nutrition (per serve)
|Dietry Fibre (g)||14.3|
|Fat Total (g)||29.3|
- Lightly spray a non-stick frypan with oil spray and heat over medium heat. Cook onion for 2-3 minutes or until lightly browned, add mince and cook for 5 minutes until golden brown and moisture has evaporated. Stir in vegetables and continue cooking for a further 2-3 minutes or until vegetables are softened. Stir in pasta sauce and water and bring to the boil. Reduce heat and simmer for 5 minutes or until slightly thickened.
- Stir sugar, bocconcini and pasta into the sauce and season to taste. Spoon mixture into a 30cm x 20cm baking dish or 4 individual oven-proof dishes.
- Heat evaporated milk in a small saucepan until just boiling. Gradually whisk in cornflour paste and cook until just thickened. Stir in half the cheese and pour over the pasta. Sprinkle with remaining cheese.
- Bake at 200°C for 30-40 minutes until golden brown and cool slightly before serving.