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Manu's Fancy Pasta Bake

We're inviting all Aussies to spend more quality time with family & friends around the dinner table - without the stress of the mess. To make things easier, we've teamed up with Chef Manu Feildel to create a new, delicious Fancy Pasta Bake recipe. Made with a rich ragu spooned into jumbo pasta shells, topped with velvety Béchamel sauce, baked with a golden layer of cheese - it's the perfect way to bring your loved ones together. And don't stress, Finish has the mess covered.

MANU’S FANCY PASTA BAKE

INGREDIENTS:

For the Ragu:
30 ml olive oil (2 tablespoons)
1 large onion, finely chopped
2 cloves garlic, minced
500g mince beef or pork (or a mix of both)
400g crushed tomatoes (1 tin)
30g tomato paste (2 tablespoons)
1 teaspoon castor sugar
1 teaspoon dried oregano
1 teaspoon dried basil
120ml red wine
250ml chicken or beef stock
1 bay leaf
Salt and pepper to taste

For the Béchamel Sauce:
60g butter
30g flour
720ml milk
A pinch of nutmeg
Salt and pepper

For the Pasta:
400g jumbo pasta shells
100 g grated parmesan cheese
200 g shredded mozzarella cheese
Fresh basil, chopped (optional, for garnish)

METHOD:

1. For the Ragu: Heat 30 ml olive oil in a large cast iron pot over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes). Add 2 minced garlic cloves and cook for another minute, add 500 g ground meat, breaking it up with a spoon, and cook until browned. Pour in 120 ml red wine, reduce by half, stir in the stock and 400 g crushed tomatoes, tomato paste, oregano, and basil. Season with salt, pepper and sugar, Add 1 bay leaf, reduce heat, and let the Ragu simmer for about 20-30 minutes, stirring occasionally. Remove the bay leaf before assembling the dish.

2. For the Pasta: While the meat sauce is simmering, cook 400 g pasta in a large pot of salted boiling water until just soft but not entirely cooked. Drain, cool and set aside.

3. For the Béchamel: Melt 60 g butter over medium heat in a medium saucepan, stir in 30 g flour and cook for about 2 minutes, whisking constantly to avoid lumps, gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth, season with a pinch of nutmeg, salt, and pepper to taste.

4. Preheat your oven to 180°C

5. To assemble: Spoon three-quarters of the Béchamel sauce over the base of a greased ovenproof dish, spread evenly. Spoon Ragu into pasta shells and arrange over Béchamel. Drizzle remaining Béchamel over the top. Sprinkle with 100 g grated parmesan and 200 g shredded mozzarella cheese.

6. Place in the oven and bake for 30 minutes or until golden and bubbling on top.

7. Garnish with fresh basil and BON APPETIT!!!

Your chance to WIN with Manu

Enter here for your chance to WIN 1 of 5 private online cooking classes with Manu Feildel PLUS a Finish prize pack worth over $300.

 

AU18+ only. Ends 6/11/24. Limit 1 entry per person. Max 1 prize per person. T&Cs apply: finishinfo.com.au/win-with-manu NSW Authority TP/ 03761, ACT Permit TP24/ 02157, SA Permit T24/ 1600.

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