Ingredients
• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 500g chicken mince
• 1 medium green capsicum, finely chopped
• 2 medium carrots, peeled, grated
• 150g button mushrooms, grated
• 3 celery stalks, trimmed, finely chopped
• 800g can diced tomatoes
• 3 cups dried farfalle pasta (see tip)
• 2 cups grated tasty cheese
• Chopped fresh chives and salad leaves, to serve
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm x 35cm (base), 12 cup-capacity ceramic baking dish.
2. Heat oil in a large frying pan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add capsicum, carrot, mushroom and celery. Cook, stirring, for 3 minutes. Add tomato. Season with salt and pepper. Simmer, uncovered, for 2 minutes or until mixture is heated through.
3. Place half the pasta over base of prepared dish. Top with half the mince mixture, then half the cheese. Repeat with remaining pasta, mince mixture and cheese.
4. Bake for 45 to 55 minutes or until top is golden and pasta tender (cover top loosely with foil if over-browning during cooking). Stand for 5 minutes. Sprinkle with chives. Serve with salad.
