Sunday, September 28, 2008


Serves 6

1 tbs olive oil
1 onion, finely chopped
1 clove of garlic, crushed
500g beef mince
200g mushrooms, sliced
500ml pasta sauce
1/2 tsp oregano
1/4 tsp cinnamon
3/4 cup grated parmesan
1 egg, beaten

250g macaroni
150g broccoli, broken into small florets
150g light ricotta
1/2 cup light sour cream
1 egg

Preheat oven to 180 degrees. Heat oil in a large saucepan, cook the onion and garlic until soft. Add the mince and mushrooms, and cook until the mince is browned. Stir in the sauce, oregano and cinnamon and cook on medium for 10 minutes or until most of the liquid evaporates. Cool the mixture and then add 1/2 cup of parmesan and the egg. Transfer the mixture to a 8-cup capacity ovenproof dish.

For the topping cook the macaroni until al dente, in the last 3 minutes add the broccoli. Drain and then stir through the combined ricotta, sour cream and egg. Spread over the meat mixture and sprinkle over the remaining parmesan.

Bake for 25 minutes.

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