Ingredients

• Spray of canola or olive oil
• 1 onion, chopped
• 300 g lean lamb mince
• 2 zucchini (courgette), thinly sliced
• 1 carrot, thinly sliced
• 100 g button mushrooms, thinly sliced
• 400 g can chopped tomatoes
• 375 g jar tomato-based pasta sauce
• 375 g shell pasta, cooked

SAUCE

• 1½ tablespoons cornflour
• 375 mL can CARNATION Light and Creamy Evaporated Milk
• ½ cup grated reduced-fat tasty cheese

Method

1. Preheat the oven to moderate (180ºC or 350ºF).
2. Spray a large pan with oil and heat.
3. Add the onion and cook over medium heat for 3 minutes or until soft.
4. Add the mince and cook for about 5 minutes, or until browned, breaking up any lumps with a fork.
5. Add the remaining ingredients, except the pasta.
6. Bring to the boil, reduce the heat and simmer for 5 minutes.
7. Stir in the pasta and transfer to a 2 litre (8 cup) capacity casserole dish.
8. To make the sauce, put the cornflour into a small bowl and gradually add 80 mL (1/3 cup) milk, stirring until smooth.
9. Pour the remaining milk into a small pan, gradually add the cornflour mixture and stir constantly until the sauce boils and thickens.
10. Remove from heat, add half the cheese and stir until melted.
11. Pour the sauce over the pasta mixture and sprinkle with the remaining cheese.
12. Bake for 25 minutes or until golden brown on top.