If you're looking for a wholesome winter family meal or something to take for gatherings that will fill the tummy and also taste amazing, then look no further. Using seasonal cauliflower, grass fed beef and wholemeal pasta, this dish will surely become a new favourite.
Ingredients: Serves 8 (great for gatherings, can be frozen and is great also for next day meals)
1 medium sized cauliflower cut into medium size pieces
500 g organic wholemeal spiral pasta
1 large onion diced
1 x 700 g organic tomato passata
1/2 cup red wine (optional)
1 Tablespoon Tuscan seasoning
1/2 teaspoon chilli flakes (optional)
500 g full fat ricotta cheese
1 cup milk
3 free range eggs
salt and pepper to taste
Freshly grated parmesan to sprinkle over the top
Cook pasta till al dente. Drain, cover and set aside.
Steam cauliflower till tender but not mushy.
In a large pan, saute onion in 1 Tablespoon extra virgin olive oil till soft, add mince and brown slightly. Add in Tuscan seasoning and stir through. If using wine, add in now and simmer for a couple of minutes. Stir in passata, simmer till reduced slightly. Remove from heat.
In a food processor, add in cauliflower, pulse a couple of times till broken up. Add in ricotta, milk and eggs. Process till smooth but still with texture. Season.
Stir cauliflower mixture through pasta and create a layer in a large baking dish.
Pour over the beef mixture on top of cauliflower layer and smooth evenly.
Sprinkle a light layer of parmesan evenly over the top.
Bake in a moderate oven 180° for 10 minutes.
Let stand for 5-10 minutes so the bake sets to be sliced.
Serve with a salad of bitter greens dressed with apple cider vinegar/lemon and olive oil.
Enjoy food x
Note; All of these ingredients can be found at Aldi.