Recipe: 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 cloves garlic, finely chopped

500 g lean 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

1 tub (250 g) smooth cottage cheese

250 ml (1 c) cream

250 ml (1 c) Cheddar cheese, grated

extra pesto to serve

Preheat the oven to 180 °C.

Grease a large ovenproof dish. Cook the macaroni in enough salted water until just done (al dente). Drain and set aside. 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 the mince mixture with salt and pepper and add the tomatoes, mixed vegetables, chutney and pesto, mixing well. Put the macaroni in =the prepared ovenproof dish, add the mince mixture and mix gently. Whisk together the eggs, cottage cheese and cream and pour it over the mince mixture. Scatter the Cheddar cheese on top and bake for 20-25 minutes or until heated through and the cheese topping has melted.

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

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