Cheesy spiral bake
13/10/2010
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This delicious bake can be served with a simple side salad. It also lends itself well to leftovers the next day!
Ingredients
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| 175 g | Pasta spirals |
| 2 tbsp | Anchovy fillets in oil |
| 1 | Onion |
| 500 g | Beef mince |
| 4 stalks | Celery |
| 2 | Flour |
| 400 g | Chopped tomatoes |
| 1 cube | Beef stock |
| 1 to taste | Salt & freshly ground pepper |
| 25 g | Butter |
| ¼ cup | Flour |
| 1¼ cups | Milk |
| 1 tsp | Mustard powder |
| ½ cup | Tasty cheese |
Directions
- Preheat oven to 200 degC. Heat oil in a pan. Cook peeled and chopped onion 4 to 5 minutes. Add beef mince and 4 sticks of celery and cook 5 to 8 minutes. Add flour and cook 1 minute until mixture thickens. Stir in chopped tomatoes and 1/2 cup boiling water. Bring to the boil, stir in stock cube and season to taste. Simmer 2 to 3 minutes. Remove from heat and stir in pasta. Tip into a gratin dish.
- To make topping, melt butter in a pan and add flour. Cook 1 to 2 minutes to form a thick paste. Add milk slowly, beating well until mixture comes to the boil. Remove from heat. Add mustard powder and half the grated cheese. Season to taste. Spoon sauce over pasta. Sprinkle over remaining cheese. Bake 30 to 40 minutes.
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