This one-pan wonder delivers all the comforting flavours of lasagne, but in less than half the time. Plus two more pasta recipes you’ll love.
Pasta is a pantry workhorse for busy people – and Donna Hay would know.
The food writer, stylist, television presenter and all-round dynamo recently released her 30th cookbook, Too Easy, crammed with faster-than-takeaway meals, one-pan wonders, showstopping desserts, and simple, cheeky shortcuts (including the genius idea of swapping tortillas for pastry to make speedy spinach and ricotta pies).
Here are three of her best weeknight-friendly dinner ideas, which all begin with a packet of pasta.
One-pan undone lasagne
If you love everything about lasagne except the time it takes to make it, then this is for you. This is not a traditional recipe for lasagne – it’s more for those wanting all the comforting gooey yumminess of lasagne, but in an instant. Try it – you’ll love it.
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 600g beef mince
- 1 litre good-quality beef stock
- 3 x 400g cans crushed tomatoes
- 2 tbsp chopped oregano leaves
- sea salt and cracked black pepper
- 250g fresh lasagne sheets, cut into 5cm x 21cm strips
- ¼ cup (5g) chopped basil leaves, plus extra leaves to serve
Mascarpone cheese topping
- 350g mascarpone
- 1 cup (80g) finely grated parmesan, plus extra to serve
- 1 x 125g fresh mozzarella, drained and sliced
METHOD
- Heat a large deep ovenproof frying pan over medium-high heat.
- Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil.
- Reduce the heat to medium and simmer for 35-40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy.
- Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil.
- Preheat oven grill to high.
- To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10-12 minutes or until the lasagne is golden and bubbly.
- Finish with extra basil and parmesan to serve.
Serves 6
Cook’s note: If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets.
Spaghetti with lemon pesto
This recipe will blow your mind. It’s super zingy and zippy from the lemons, while the parmesan and pine nuts add a decadent creaminess. Throw in the pop of freshness from the basil, and I could eat this on high rotation forever.
INGREDIENTS
Lemon pesto
- 2 lemons
- ⅓ cup (80ml) lemon juice
- ¾ cup (80g) pine nuts, toasted
- ½ cup (125ml) good-quality extra virgin olive oil
- 1 garlic clove, chopped
- 1¼ cups (100g) finely grated parmesan, plus extra to serve
- ⅓ cup (8g) basil leaves, plus extra to serve
- sea salt and cracked black pepper, plus extra to serve
METHOD
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml) of the pasta water and return the pasta to the pan.
- While the pasta is cooking, make the lemon pesto. Wash the lemons under very hot water, then dry. Using a vegetable peeler, peel the lemons, ensuring you peel away the yellow part only and not the white pith. You should have about 35g of lemon peel.
- Place the lemon peel, lemon juice, pine nuts, oil and garlic into a food processor and process until finely chopped. Add the parmesan, basil, salt and pepper and process until you have a smooth paste.
- Add the lemon pesto and enough of the reserved pasta water to the pasta to make a saucy consistency. Toss to coat.
- Divide between bowls and top with extra parmesan and extra basil to serve.
Serves 4
Risoni and chilli-honey halloumi salad
Every spoonful of this salad is deliciously good. Tender risoni, peppery rocket, sweet pops from currants and toasty almonds – just top with molten chilli-honey halloumi, and it’s simply perfect.
INGREDIENTS
- 350g dried risoni
- ⅓ cup (80ml) lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- sea salt and cracked black pepper
- 100g rocket leaves
- 1 cup (16g) mint leaves, torn
- ½ cup (80g) toasted almonds, chopped
- ½ cup (50g) currants
Chilli-honey halloumi
- 1 tbsp extra virgin olive oil
- 440g halloumi, cut into chunks
- ⅓ cup (120g) honey
- 1 tsp dried chilli flakes
METHOD
- Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain the risoni and refresh under cold water. Set aside.
- To make the chilli-honey halloumi, heat a large non-stick frying pan over medium-high heat. Add the oil and halloumi and cook for 3 minutes or until golden. Remove from the heat. Add the honey and chilli and stir to combine. Set aside.
- Combine the lemon juice, oil, mustard, salt and pepper.
- Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.
- Top with the chilli-honey halloumi and serve.
Serves 4
Cook’s note: The chilli-honey halloumi is best served warm. If you want to get ahead, prepare the salad components and refrigerate. Then, cook the halloumi just before serving for maximum deliciousness.
This is an edited extract from Too Easy by Donna Hay, published by Fourth Estate, RRP $45.00. Photography: Con Poulos.
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