Ingredients

• 1 onion, finely diced
• 500 grams lean beef mince
• 1 teaspoon minced garlic
• 3 stalks celery, finely diced
• 1 teaspoon each dried basil and oregano
• 400 gram can peeled tomatoes in juice
• ½ cup beef stock
• 2-3 cups cooked pasta shapes
• 3-4 tablespoons chopped fresh parsley
• Topping
• 2 eggs
• 250 grams cottage cheese, natural yoghurt or creme fraiche
• ¾ tasty cheese, grated

Method

1. Preheat the oven top 190ºC. Lightly grease a 6 cup capacity oven proof dish.
2. Cook the onion in a dash of oil in a frying pan until softened. Set aside. Add the beef mince and brown well.
3. Return the onion to the pan with the garlic, celery, dried herbs, tomatoes and beef stock. Cover and simmer gently for about 30 minutes, stirring occasionally until quite thick. Stir in pasta and parsley. Transfer to the prepared dish.
4. Beat the eggs, cottage cheese and grated cheese together and spread on top of the mince.
5. Bake in the preheated oven for 30 minutes or until well brown and hot