Teddy Spaghetti by Joanne Turner

Dietary Guidelines: , , , ,

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  • 1 teaspoon olive oil
  • 1 onion, peeled and finely diced
  • 2 slices (40 g) bacon eyes (97% fat-free), finely diced
  • 600 g premium lean mince (pork, veal, beef or chicken)
  • 4 large (800 g) tomatoes, cored and diced
  • (or use 800 g canned chopped tomatoes)
  • 140 g tomato paste (salt-reduced)
  • 1 small carrot (80 g), roughly sliced
  • 1 small (80 g) zucchini, chopped
  • 1 stalk celery, chopped
  • ¼ cup water
  • 250 g Teddy bear shaped pasta (or other shaped pasta)
  • 1½ cups (125 g) grated cheese (25% reduced-fat)


  1. To make the meat sauce, heat the oil in a large heavy-based saucepan over medium heat.
  2. Add the onion and bacon and cook, uncovered, stirring occasionally, until the onion is translucent and the bacon is slightly browned. Add the mince and cook, uncovered, stirring occasionally, for 3–4 minutes or until the mince changes colour.
  3. Meanwhile add the tomatoes, tomato paste, carrot, zucchini and celery to a blender. Place the lid on and blend until smooth. Pour the tomato purée over the mince mixture, add water to blender and swirl to rinse down the remaining tomato mixture, then pour the tomato water over mince mixture and stir to combine.
  4. Turn heat to high, cover and bring to the boil. Reduce the heat to medium to low and simmer, covered, for 20 minutes. Remove the pan from the heat.
  5. Preheat the oven to 210°C/190°C fan-forced with the top and bottom grill on.
  6. Meanwhile cook the pasta in a large saucepan of boiling water according to the packet instructions, or until al dente. Drain the pasta when ready. Stir the pasta through the mince mixture and place in a 2.5 L (10-cup)  ovenproof dish (7.5 cm x 16 cm x 21 cm), then sprinkle with grated cheese and place in the oven on the middle shelf and bake for 10 minutes, or until the cheese has melted and is golden. Use a large serving spoon to serve into small bowls.


Baby Friendly Suitable for 8-10 months

Health tip: Meals made with mince are a great way to disguise a variety of vegetables.  Any vegetables  can be used in place of the carrot, zucchini and celery – try broccoli, cauliflower and capsicum.

Cook’s tip: For adults serve 2 portions with an additional green salad, and season with salt and pepper to taste. Canned tomatoes can be used but these are not as nutritious as fresh tomatoes.  For babies, this can be frozen for up to 1 month in sterilised freezer safe containers. When ready to eat, defrost in the fridge overnight and reheat gently.


Gluten Free: Use GF pasta

Nutritional Analysis

Per serve: energy 944 kJ, protein 18 g, fat 8.2 g, saturated fat 3.8 g, cholesterol 46.4 mg, carbohydrate 18.3 g, fibre 2.5 g, sodium 153.6 mg, GI low

Baby & Toddler

Recipe taken from Baby & Toddler by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.