250g pasta curls
1 tblsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
500g beef mince
700g jar tomato passata
1⁄2 tsp ground cinnamon
1 beef stock cube (5g), crumbled
Salt and pepper, to taste
500g tub smooth ricotta
1 1⁄2 cups Perfect Bakes Grated Cheese (240g)
Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Cover to keep warm.
2 Meanwhile, heat oil in a large, non-stick frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince with a wooden spoon, for about 5 minutes, or until changed in colour.
3 Stir in sauce, cinnamon, crumbled stock cube and 1 cup water. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until thickened. Stir into pasta in pot. Season. Transfer to an oiled, large, ovenproof dish (12-cup capacity).
4 Stir ricotta in a bowl until smooth. Dollop over the pasta mixture. Spread to cover the top. Sprinkle with the grated cheese.
5 Cook in a hot oven (200C) for about 15 to 20 minutes, or until golden brown. Remove.
6 Stand for 10 minutes before serving.