Pesto mince and macaroni bake

Serves 6 • Preparation time: 15 min • Baking time: 20-25 min

• 350 g macaroni

• 15 ml (1 T) oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 500 g lean beef mince

• salt and freshly ground black pepper

• 2 large tomatoes, skinned and diced

• 500 ml (2 c) cooked mixed vegetables

• 20 ml (4 t) chutney

• 40 ml (8 t) basil pesto

• 3 extra-large eggs, whisked

• 250 g (1 tub) smooth cottage cheese

• 250 ml (1 c) cream or milk

• 250 ml (1 c) grated Cheddar cheese

• extra pesto to serve

1 Preheat the oven to 180 °C. Grease a large ovenproof dish.

2 Cook the macaroni according to the packet instructions until just done. Drain and set aside.

3 Heat the oil in a large saucepan and fry the onion and garlic for a few minutes. Add the mince and fry until done. Season with salt and pepper and add the tomatoes, mixed vegetables, chutney and pesto, mixing well.

4 Put the macaroni in the prepared ovenproof dish, add the mince mixture and mix gently.

5 Whisk together the eggs, cottage cheese and cream or milk and pour over the mince mixture. Scatter the Cheddar cheese on top and bake for 20 to 25 minutes or until heated through and the cheese topping has melted.

6 Serve with a dollop of extra pesto and a green salad.

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