300g (3 cups) macaroni
olive oil spray
1 onion, finely chopped
1 carrot, finely chopped
1 courgette, finely chopped
1 small red capsicum, seeded, finely chopped
350g lean beef mince
400g can tomato pasta sauce
250ml (1 cup) low-fat plain yoghurt
40g crumbled feta
- Preheat oven to 180ºC. Cook pasta following packet directions. Drain well.
- Meanwhile, heat a large pan over a medium heat. Spray with oil. Add onion, carrot, courgette and capsicum. Cook, stirring occasionally, for 6-7 minutes, or until soft. Add mince. Cook, breaking mince up with a wooden spoon, for 5-6 minutes, or until browned. Add pasta sauce. Simmer for 5 minutes.
- Add mince mixture to drained pasta and stir until well combined. With the back of a spoon, press pasta firmly into a 24cm-round springform tin sprayed with oil.
- In a small bowl place yoghurt, egg and feta and whisk until well combined. Pour yoghurt mixture evenly over pasta to cover. Place in oven and bake for 25-30 minutes, or until top is golden. Remove and cool for 10 minutes. Remove from tin and cut in wedges.