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Ingredients

350g large pasta shells
1 tablespoon olive oil
250g button mushrooms, thinly sliced
500g Coles Australian 4 Star Beef Mince
575g jar Barilla Bolognese pasta sauce
1 tablespoon 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

Method

Step 1 Preheat oven to 200C. Cook pasta in a large saucepan of salted boiling water for 2 mins less than the recommended packet directions. Drain.
Step 2 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.
Step 3 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.

Three cheese bolognese pasta bake

How to make Three cheese bolognese pasta bake

Ingredients

Method