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