MINCE, SPINACH AND PASTA BAKE
MINCE, SPINACH AND PASTA BAKE
1 packet macaroni (cooked and drained)
1 kg mince
1 red pepper
1 yellow pepper
2 medium onions
75 g tomato paste
2 tablespoon brown sugar
150 ml beef stock
10 ml garlic flakes
10 ml Italian herbs
1 bunch of spinach
300 g grated cheese (I use Edam)
6 large eggs
50 ml Maizena
5 ml baking powder
400 ml milk
salt and pepper to taste
5 ml paprika
MINCE: Fry chopped onions, peppers, garlic and mince till brown. Add tomato paste, brown sugar, Italian herbs and beef stock (I made mine with 20 ml Bovril dissolved in 130 ml hot water). Simmer everything together until most of the moisture is gone or else your dish won’t set properly.
SPINACH: Blanch spinach in boiling salt water for 2 minutes. Drain and put aside.
EGG MIX: Beat together eggs, milk, Maizena, baking powder and salt and pepper.
Spray a large oven pan (approximately 60 x 30 cm) with Spray n Cook.
Layer half of macaroni. Cover with half of egg mix and half of grated cheese.
Next layer is mince. Then spinach.
Finish with last half of macaroni. Pour remaining egg mix over and remaining cheese. Sprinkle with some black pepper and paprika.
Bake in a preheated oven at 180°C for approximately 45 min. When the pasta bake starts to pull away from the side and it’s golden brown on top it’s usually done.
Makes 8 – 10 portions.
Recipe: Elizabeth Margaret Hendrikz
Photos: Elizabeth Margaret Hendrikz
