A filling, cheesy bake that is great for lunch the next – if there’s any left!
Prep:5 mins Cook:30 mins
Nutrition per serving
500g lean minced beef
1 tsp olive oil
2 x 400g cans chopped tomato
1 tbsp Italian herbs
125g reduced-fat mozzarella
400g spinach, washed
Fry the mince in the oil for a few mins. Tip in the tomatoes and herbs. Fill one of the empty cans with water, add this to the beef, then bring to the boil. Simmer for 20 mins.
Tip half the spinach into a colander and pour over boiling water to wilt, then repeat with the second half. Squeeze out as much moisture from the spinach as you can, then leave to drain in the colander. When the beef is almost ready, cook the gnocchi, then drain. Heat the grill to high.
Stir the gnocchi and spinach into the beef, season, then tip into a large ovenproof dish. Tear the mozzarella into chunks, scatter over, then grill until golden and bubbling.
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