Recipes+
Ingredients
Method
1.Heat oil in a large heavy-based saucepan over moderate heat. Add bacon; cook and stir for 5 minutes or until browned.
2.Add half the garlic; cook and stir for 1 minute or until fragrant. Using a slotted spoon, remove bacon from pan; drain on paper towels. Increase heat to high. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add remaining garlic to pan; cook and stir for 1 minute or until fragrant.
3.Stir in pasta sauce and stock. Bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until thickened slightly. Stir in parsley. Season.
4.Meanwhile, cook pasta in a large saucepan of boiling salted water for 8 minutes or until almost tender. Drain. Place saucepan over moderate heat. Melt butter. Add flour; cook and stir for l minute. Remove pan from heat; gradually stir in milk. Return to moderately high heat; cook and stir until mixture boils and thickens. Add half the cheeses; stir until melted.
5.Return pasta to cheese sauce in pan. Add bacon; stir until coated in sauce. Season. Preheat oven to 240°C/220°C fan forced.
6.Spoon half the mince mixture into a 3.5-litre (14-cup) ovenproof dish. Top with half the pasta mixture. Repeat layers. Sprinkle top with remaining cheeses. Place dish on a baking tray. Bake for 12-15 minutes or until browned. Serve sprinkled with extra parsley.
