| Prep Time | 10 minutes |
| Cook Time | 75 minutes |
| Servings |
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Ingredients
- 125 grams wholemeal spaghetti
- 2 tsp olive oil
- 1/2 red onion thinly sliced
- 300 grams turkey mince
- 1 garlic clove minced
- 1 carrot grated
- 1 zucchini grated
- 1 tsp paprika
- 1 tsp dried Italian herbs diced
- 200 mls tomato passata
- 1/4 cup water
- Salt & pepper
- cooking oil spray
- 1/4 cup parsley
- 1 tbs plain wholemeal flour
- 2 eggs lightly beaten
- 1 1/2 cups reduced-fat cheddar cheese grated
Ingredients
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Instructions
- Cook spaghetti according to packet instructions.
- Heat oil in a frying pan over a medium heat. Add the onion and saute for a minute or two until translucent. Add the turkey and cook for 4-5 minutes until browned, breaking up any lumps with a wooden spoon.
- Add the garlic, carrot and zucchini and stir through for a few minutes. Add paprika, dried Italian herbs, tomato passata and water. Season with salt and pepper. Bring to the boil then reduce to a simmer for 30 minutes or until the sauce has thickened and the vegetables are very tender. Remove from the heat.
- Preheat the oven to 190C and lightly spray 12 muffin tins with cooking oil spray (or use silicone moulds if you have them)
- Stir the parsley, flour and eggs through the sauce. Add the cooked spaghetti and 1 cup of the cheese and combine well.
- Divide the bolognese sauce and spaghetti evenly into the prepared muffin holes. Sprinkle an even amount of the remaining cheese on top of each muffin hole.
- Bake for 25-30 minutes until golden and firm. Cool in the muffin tin for 5 minutes. Then gently tip out onto a wire rack to cool completely.
- One bolognese cup is one serve. Store leftovers in an airtight container in the fridge for 3-4 days. Enjoy reheated or cold.
Recipe Notes
One cup is 153 calories