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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (387.9 g)
  • Calories 763.5
  • Total Fat - 39.6 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 143.2 mg
  • Sodium - 987.2 mg
  • Total Carbohydrate - 42.4 g
  • Dietary Fiber - 6.5 g
  • Sugars - 4.6 g
  • Protein - 59.7 g
  • Calcium - 1145.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta in a stockpot of boiling, salted water until tender and then drain and then return pasta to the pot and cover to keep warm.

Step 2

Meanwhile heat oil in a large, non-stick frying pan over a medium to high heat and add the onion and garlic and cook, stirring occasionally, until soft.

Step 3

Add beef and cook, stirring to break up mince with a wooden spoon for about 5 minutes, or until changed in colour and then stir in sauce, cinnamon, crumbled stock cube and 1 cup water and bring to the boil and gently boil, stirring occasionally, for about 10 minutes, or until thickened and stir into pasta in pot and season and then transfer to an oiled, large, ovenproof dish (12 cup capacity).

Step 4

Stir ricotta in a bowl until smooth and dollop over the pasta mixture and spread to cover the top and sprinkle with the grated cheese and cook in a hot oven (200C0 for about 15 to 20 minutes or until golden brown.

Step 5

Remove and stand for 10 minutes before serving.

Step 6

TIP - any type of short pasta can be used, or replace with spaghetti or fettuccine and break into shorter lengths before cooking and bolognese pasta sauce can be substituted for the passata.

Tips & Variations

No special items needed.