Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Estimated cost per serve is 6.57 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1 large onion, peeled and diced
- 1 medium carrot, peeled and grated
- 2 sticks celery, finely sliced
- 3tablespoons olive oil
- 3 cloves garlic, peeled and minced, divided
- 1 fennel bulb, sliced
- 1teaspoons oregano
- 1teaspoons chilli flakes
- 2tablespoons tomato puree
- 800grams chopped tomatoes, canned
- 390grams artichoke hearts, can, drained
- 200grams mozzarella, ball, drained
- 60grams parmesan
Nutrition per serving
1840kJ / 438Cal
1840 Kilojoules or 438 Calories
21% of daily energy intake*
Protein
18.4grams
Fat
31.8grams
Carbs
20.4grams
Sugars
10.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Italian inspired cheesy bake is perfect for colder evenings and packed with Mediterranean flavours.
Instruction tip
Serve with garlic or crusty bread on the side.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Place the onions, carrots, chilli flakes and celery in a large saucepan with a drizzle of oil and cook for 8 minutes. Stir in the garlic and cook for 2 more minutes.
Step 2 of 3
Spoon this mix into a roasting tin and add the finely sliced fennel and oregano. Pour over the chopped tomatoes and tomato puree and mix well. Roast for 30 minutes to braise the fennel and reduce the tomatoes.
Step 3 of 3
Remove the tray from the oven, add the artichoke hearts and submerge in the sauce. Top with torn mozzarella and grated parmesan. Bake for 20 minutes until bubbling and golden.
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