This roo-licious pasta bake is here to warm up your weeknight with rich, earthy flavours and a golden, cheesy top. We reckon this is, hands-down, the easiest way to onboard sceptics of this sustainable and delicious source of protein. Maybe you can tell them after they've scraped their second bowl clean?
Cook pasta in a saucepan of salted, boiling water for 10 minutes or until al dente. Drain, reserving 125ml (½ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Coarsely grate carrot. Finely chop onion and celery. Pick rosemary leaves from their stems and finely chop. Slice mushrooms. Crush garlic.
Preheat overhead oven grill to high. Heat oil in a large frypan over medium heat. Add carrot, onion, celery, garlic and a pinch of salt and pepper and cook, stirring, for 4–5 minutes or until softened and lightly caramelised. Add mushroom and cook for a further 2–3 minutes or until softened.
Add mince and rosemary to frypan and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until browned all over.
Add tomato paste, cherry tomatoes and pasta water and stir to combine. Reduce heat to medium and cook, stirring occasionally, for 10–12 minutes or until sauce has thickened. Stir through pasta and season to taste.
Spoon bechamel sauce over pasta and sprinkle with mozzarella. Place under oven grill for 4–5 minutes or until golden brown. Toss salad leaves with your favourite dressing. Divide pasta bake between bowls and serve with salad.