Pete’s Pasta Florentine
1 Beef stock cube
1 Tbsp. dried oregano
30g Parmesan (1Hea or 6 syns/2=0.5 hea per person)
30g Cheddar (1Hea or 6 syns/2=0.5 hea per person)
50g Macaroni (f)
75g Frozen spinach (s) (c)
125ml Quark (p) (c)
125g Lean beef mince (p)
200g Chopped tomatoes (s)
S & P
Pre-heat oven to 180C.
In a frying pan, sprayed with frylight, brown the mince, crumble a beef stock cube over the mince then add the tomatoes & oregano, and cook on a medium heat until the mixture thickens.
In the meantime, cook the macaroni for 8 mins then drain & tip into a bowl, add the cheddar cheese & quark. Mix well.
Defrost the spinach in a microwave for 3 mins (600w microwave) then add to the macaroni, mix & season.
In a pasta dish layer the mixture in the base then top with the mince, cover with tinfoil, cook for 25 mins at 180C, remove from oven, uncover then grate the parmesan over the top & serve.