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Mince and Butternut Pasta Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

120.2g

Energy (kJ)

5897kJ

Energy (kcal)

1413kcal

Carbohydrate incl. fibre (g)

31.9g

Carbohydrate excl. fibre (g)

28.1g

Sugar (g)

24.5g

Fibre (g)

3.8g

Fat (g)

86.9g

Saturated fat (g)

34.8g

Unsaturated fat (g)

43.0g

Monounsaturated fat (g)

30.4g

Polyunsaturated fat (g)

12.7g

Trans fat (g)

3.1g

Cholesterol (mg)

390mg

Sodium (mg)

679mg

Salt (g)

1.70g

Vitamin A (IU)

1329IU

Vitamin C (mg)

10.6mg

Calcium (mg)

770mg

Iron (mg)

12.69mg

Potassium (mg)

2401mg

Total

120.2g

5897kJ

1413kcal

31.9g

28.1g

24.5g

3.8g

86.9g

34.8g

43.0g

30.4g

12.7g

3.1g

390mg

679mg

1.70g

1329IU

10.6mg

770mg

12.69mg

2401mg

  • cheddar cheese, grated
  • 15 ml Robertsons dried rosemary
  • 400 ml milk
  • 500 ml warm water
  • 1 box Knorr mince mate three cheese flavour
  • 1 onion, chopped
  • 1 small butternut, diced
  • 15 ml oil
  • 500 g lean beef mince
  • 1 In a pot heat the oil and brown the mince and onion.
  • 2 Add the butternut, seasoning mix from the KNORR Mince Mate Three Cheese, water and milk.
  • 3 Add the uncooked pasta.
  • 4 Bring to the boil, reduce heat and simmer uncovered on low heat for 15-20 minutes, stirring occasionally until pasta is cooked and butternut is soft.
  • 5 Transfer to a greased baking dish.
  • 6 Top with cheese and sprinkle with Robertsons dried rosemary.
  • 7 Bake in a preheated 180°C oven for 15 minutes or until cheese is bubbling.