(Or 2 extra large portions for hungry runners )
180g dried penne pasta
1 stock cube
300g raw lean minced beef
1 tsp olive oil
1 chopped onion
200g tinned chopped tomatoes
1 tsp tomato puree
2 garlic cloves crushed or 1 tsp garlic paste
1 tsp cinnamon, salt and pepper
2 tsp oregano
500ml semi skimmed milk
60g grated cheese
Pre-heat the oven to 175 degrees.
Bring the pasta to the boil and then strain. Fry the onion and garlic in the oil until softened, then add the minced meat, stirring until brown. Add the tinned tomatoes, tomato puree and stock cube and cook for 5-10 minutes. Add the cinnamon, oregano. salt and pepper and cook for a further 5 minutes.
Cream sauce – Mix 30g cornflour with 500ml cold milk. Bring to the boil until thickened, stirring continuously. Add half the grated cheese.
In a casserole dish, layer the meat sauce, some grated cheese, half the pasta, half the cream sauce/meat etc until you have used up all the ingredients. Ensure you top with the cream sauce, followed by a sprinkling of grated cheese. Bake for 40-45 minutes.
Enjoy with a fresh green salad.