January 23, 2017
"From Super Food Ideas September '16"
- Serving Size: 1 (379 g)
- Calories 718.1
- Total Fat - 46.8 g
- Saturated Fat - 22.4 g
- Cholesterol - 245 mg
- Sodium - 864.6 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 1.4 g
- Sugars - 3.5 g
- Protein - 50.2 g
- Calcium - 1014.5 mg
- Iron - 2.9 mg
- Vitamin C - 12 mg
- Thiamin - 0.3 mg
Preheat oven to 220C/200C fan forced.
Grease 6 x 1/2 cup capacity ovenproof dishes.
Heat oil in a frying pan over medium heat and add onion and cook, stirring, for 3 minutes or until startin to soften and then add garlic, cook for 1 minutes and then add mince and increase heat to medium-high and cook, breaking up lumps with a wooden spoon, for 8 minutes or until browned.
Add allspice, cinnamon and tomato paste and cook, stirring for 1 minute and then add tomatoes and bring to a simmer and cook for 5 minutes or until thickened slightly.
Meanwhile, cook pasta in a large saucepan of boiling salted water for 1 minute (pasta with be slightly undercooked and then drain and return pasta to the pan.
Working quickly stir in 1/2 the parmesan and 2 eggs.
Divide pasta mixture among prepared dishes and top with mince mixture and place on a baking tray and bake for 5 minutes.
Meanwhile process fetta, ricotta, extra egg yolks and remaining parmesan and egg to a food processor until smooth.
Spoon fetta mixture over mince, level the top and return to the oven and bake for 8 minutes or until top is golden.
Tips & Variations
No special items needed.