Ricotta Pasta Bake - Parmesan Beef Schnitzel with Salsa Verde - Japanese Schnitzel Curry (part 1)

Ricotta Pasta Bake

·         Serves 8

·         Prep 30 minutes

·         Cook 45 minutes

·         Cost $2.60 a serve

Ingredient

·         250g penne pasta

·         4 cups cold Basic Savoury Mince

·         750g fresh ricotta

·         250g sour cream

·         1 egg, at room temperature

·         1 cup three-cheese mix for baking

Recipe

1.    Preheat the oven to 200°C/180°C fan-forced. Grease a 30cm x 20cm (top measurement) 6cm deep ovenproof dish. Cook pasta in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain. Return to pan.

2.    Add Basic Savoury Mince to pasta; toss to combine. Spread mixture into prepared dish; level surface.

3.    Process ricotta in a food processor until smooth. Add sour cream and egg; season. Process until combined. Pour ricotta mixture over pasta mixture in dish. Sprinkle with cheese. Bake for 30 minutes or until browned. Stand for 10 minutes before serving.

Ricotta Pasta Bake