Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 6

Time to Prepare: 35 Mins

Ingredients

-350g large pasta shells
-1 tbsp olive oil
-250g button mushrooms, thinly sliced
-500g Coles Australian 4 Star Beef Mince
-575g jar Barilla Bolognese pasta sauce
-1 tbsp flat-leaf parsley, finely chopped
-200g fresh ricotta
-1 cup (100g) grated mozzarella
-1/2 cup (40g) parmesan, finely grated
-Flat-leaf parsley leaves, extra, to serve
-Mixed salad leaves, to serve

Directions

-Preheat oven to 200C. Cook pasta in a large saucepan of salted boiling water for 2 mins less than the recommended packet directions. Drain.

-Meanwhile, heat oil in a large frying pan over medium heat. Cook mushroom for 5 mins or until browned. Add beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Stir in pasta sauce . Reduce heat to low and simmer for 5 mins. Stir in pasta and parsley . Season. Lightly crumble over the ricotta and stir to combine.

-Spoon pasta into a 3L, 20cm x 30cm oven-proof baking dish. Sprinkle with mozzarella and parmesan . Bake for 20 mins or until cheese has melted and is golden brown. Top with extra parsley leaves . Serve with mixed salad leaves .

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