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#WFD – Baby Marrow and Mozzarella Bolognaise Bake
Arrange extra mozzarella slices on top and bake for 20-30 min.
POLOKWNANE – Adding Baby Marrow to this pasta dish will make it easier to get kids to eat their veggies.
What’s for Dinner says this dish is wholesome and hearty, packed with baby marrow and a tasty bolognaise sauce.
They also suggest replacing beef mince with ostrich mince for a healthier version.
Ingredients
- 12 baby marrows
- 1 egg, beaten
- 30ml parmesan cheese, grated
- 125ml cake flour, seasoned
- oil (for frying)
- 500g lean beef mince
- 400ml cold water
- 15ml sunflower oil
- 2 tomatoes, chopped
- 160g carrots, peeled and grated
- 1 onion, finely diced
- 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- 8 slices mozzarella cheese
Method
- Start by making the bolognaise sauce – In a large saucepan brown the onion and mince in 15ml sunflower oil, then add the carrots and tomatoes.
- Add the cold water, then stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce.
- Bring to the boil whilst stirring then simmer uncovered for 10 minutes, stirring occasionally then remove from the heat and set aside.
- Dip whole baby marrows in egg, and then in(to season)ed flour.
- Heat oil in a frying pan over medium heat and lightly fry the baby marrows until browned.
- Spoon a layer of bolognaise into a small sized, greased ovenproof dish and sprinkle with some Parmesan cheese.
- Top with half the baby marrows and add a layer of mozzarella slices.
- Repeat the layers ending with a layer of bolognaise.
- Arrange extra mozzarella slices on top and bake for 20-30 min.
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