1 tablespoon (15 ml) oil | |
500 g lean mince | |
1 onion, chopped | |
1 small butternut, diced | |
1 box KNORR Mince Mate Three Cheese | |
2 cups (500 ml) warm water | |
1 3/5 cup (400 ml) milk | |
1 cup (250 ml) Cheddar cheese, grated | |
1 tablespoon (15 ml) Robertsons dried rosemary | |
1. In a pan heat the oil and brown the mince and onion. | |
2. Add the butternut, seasoning mix from the KNORR Mince MateThree Cheese, water and milk. | |
3. Add the uncooked pasta and mix. | |
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 | |
