Ingredients:
1 clove garlic, minced
1 tsp olive oil
2 cups Fusili, boiled with ½ tbsp salt and olive oil
½ can of small Cream of Mushroom, boil with ¼ can water
½ can of button Mushrooms, thinly sliced
1 tomato (Organic, if possible cos it's sweeter), cut into 8
1 small bottle of spaghetti sauce (Use your favourite brand as it's going to be the base for your pasta)
200g minced Australian beef, thawed
1 small packet of Low Fat Shredded Mozzarella
½ tbsp mixed Italian Herbs
Salt and Black pepper to taste
Method:
1. Saute garlic in olive oil until fragrant (abt 1 min).
2. Add salt & black pepper (as much/little as you like) into your minced beef and mixed them thoroughly.
3. Add beef and Italian Herbs into the pan on medium low heat, keep stirring until 80% cooked.
4. Now, mix in sliced button mushroom and tomato.
5. Then, add spaghetti sauce. Stir and bring to a boil. Remove from heat.
Assemble:
1. Pre-heat oven 180℃.
2. Using a loaf pan (or any pan you like), pour half the fusili into the pan. Spread them out nicely.
3. Spread a layer of the sauce you made earlier ensuring every inch is covered.
4. Pour half cream of mushroom over the spaghetti sauce.
5. Repeat steps 2-4 to form another layer.
6. Finish the top with some Mozzarella Cheese.
7. Pop it into the oven for 30 mins or until golden brown. Serve while it's hot.
