Prep time 15 min
Cook time 50 min
Nutritional information per serving
Weight 6 g
Calories 454 cal
Total Fat 9 g
Saturated Fat 3.8 g
Carbs 62.1 g
Sugars 15.5 g
Sodium 475 mg
Fibre 5.5 g
Protein 27.9 g
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preheat oven to 180°c/160°c fan forced. cook pasta according to packet directions; drain and keep warm.
heat a large saucepan on medium heat; spray with oil; add onion; cook for 3 minutes or until soft. add mince and cook for about 5 minutes or until browned, breaking up any lumps with a fork.
add carrot, mushrooms and tomatoes; bring to the boil, reduce heat and simmer for 15 minutes. stir in pasta and transfer to an 8 cup (2l) capacity casserole dish.
put the cornflour into a small bowl and gradually add 1/3 cup (80 ml) CARNATION light & creamy cooking milk, stirring until smooth. pour into a small saucepan with remaining milk; stir constantly over a high heat until the sauce boils and thickens. remove from heat, add half the cheese and stir until melted.
pour the sauce over the pasta mixture and sprinkle with the remaining cheese. bake for 25 minutes or until golden brown on top.
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