MINCE, SPINACH AND PASTA BAKE
- 1 packet macaroni, cooked and drained
- 300 g grated cheese (I use Edam)
- 5 ml paprika
- 1 kg mince
- 1 red pepper
- 1 yellow pepper
- 2 medium onions
- 75 g tomato paste
- 2 teaspoons brown sugar
- 150 ml beef stock
- 10 ml garlic flakes
- 10 ml Italian herbs
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.
- 1 bunch of spinach
Blanch spinach in boiling salt water for 2 minutes. Drain and put aside.
- Egg Mix:
- 6 large eggs
- 50 ml Maizena
- 5 ml baking powder
- 400 ml milk
- salt and pepper to taste
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 the 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 and photo: Elizabeth Margaret Hendrikz
