Quorn Mince Spaghetti Bolognese Cups

Name: Quorn Mince Spaghetti Bolognese Cups
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 175g Quorn Mince; 1tbsp olive oil, plus extra for greasing; ½ onion, finely chopped; ½ stick of celery, finely chopped; ½ carrot, finely chopped; ½ capsicum, finely chopped; 1 clove of garlic, crushed; 400g chopped tomatoes; 150g spaghetti; 5tbsp grated cheese

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quorn mince spaghetti bolognese cups vegetarian pasta recipe

Turn the family favourite of spaghetti Bolognese into bite sized kid friendly treats!

Italian Mince Cooking For Kids

Serves 12

50 mins

A Little Effort

406 kJ
(Per serving)

2.6g of fat

Made with Quorn Mince

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

175g Quorn Mince
1tbsp olive oil, plus extra for greasing
½ onion, finely chopped
½ stick of celery, finely chopped
½ carrot, finely chopped
½ capsicum, finely chopped
1 clove of garlic, crushed
400g chopped tomatoes
150g spaghetti
5tbsp grated cheese

Method

Preheat your oven to 180C and lightly grease a 12 hole muffin tin with oil.
Pour the oil into a saucepan and place on a low heat. Add the onion, celery, carrot, capsicum and garlic, place the lid on the pan and cook for 10 minutes, stirring occasionally until soft. Add the chopped tomatoes, stir the sauce well and leave to simmer for 5 minutes.
Remove the pan of sauce from the heat and blend until smooth with a hand blender. Add the Quorn mince to the pan and cook for a further 10 minutes.
Meanwhile, bring a pan of water to the boil and cook the spaghetti according to pack instructions, minus two minutes, until al dente. Drain and rinse under cold water.
Add the spaghetti to the saucepan and mix until combined. Take a fork and spoon, twirl the spaghetti and sauce into balls and transfer into the muffin tin. Repeat until the tin is filled. Top each spaghetti cup with grated cheese.
Transfer the tin to the oven and cook for 10 minutes.
Allow to cool for 5 minutes before serving.