Spaghetti Bolognaise Tart

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Seems everything I make these days, are some or other kind of Tart.

This is a great dish - Roy and I had it twice before and I made it for the kids tonight as well. Dimitri did seem a bit confused when I told him it's not Spaghetti Bolognaise as he knows {and loves} it, but a tart.

Again, no complaints and all plates were licked clean! Jacobus did however, smother his portion in tomato sauce, but then again - he loves his tomato sauce...

I used a packet of Knorr-cook-in-sauce with water, but it will taste just as good if the Knorr* and Water** is substituted with a bottle of Bolognaise sauce or homemade sauce. (It shouldn't be too saucy as it might be difficult to cut into portions)

I served this with two salads.

Spaghetti Bolognaise Tart

500g Spaghetti, broken in half (helps with the mixing later)

650g Ground Beef (Mince)

1 - 2 TB Oil

1 packet Knorr-Cook-In-Sauce Bolognaise

400ml Cold Water

1 1/2 t Italian Herbs

1 1/2 t Minced Garlic

250g Cream Cheese, softened and cubed

1 cup Cheddar, grated

1.) Pre-heat oven to 180 deg C (350 deg F). Spray a 20 x 30cm rectangular oven dish with Spray 'N Cook.

2.) Meanwhile, boil the Spaghetti as per the instructions on the bag, in a very large pot - I used a 3 liter capacity.

3.) While the Spaghetti is cooking, brown the Ground Beef in the Oil until just done. Add the Knorr Sauce mixture, mix through, add the Water and simmer for 15 - 20 minutes. {See note above * / **)

4.) Once the Spaghetti is done, drain and transfer back to the pot. Add the Cream Cheese, Italian Herbs and the Garlic to the spaghetti. Stir well until the Cream Cheese is melted.

5.) Add the cooked Bolognaise meat to the Spaghetti mixture and stir to combine.

6.) Transfer to prepared oven dish, top with the grated Cheddar and bake 30 minutes.

7.) Remove from oven and let the dish sit for 5 minutes before serving. (Use a steak knife to slice into portions, then lift out).

ps: It's just as tasty when served cold!

Ciao for now

Linda

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