1

Preheat oven to 200°C or 180°C fan-forced. Lightly spray six 1 1/2-cup (375ml) capacity ovenproof dishes with oil. Place on a baking tray.

2

Heat oil in a large non-stick frying pan. Add onion and cook, stirring, for 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mince and spices and cook, breaking up lumps, for 5 minutes or until browned. Add paste, tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 15–20 minutes or until thickened slightly.

3

Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain, then return to pan. Add egg yolk, stirring to combine. Spoon pasta mixture into prepared dishes.

4

Melt canola spread in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring, until smooth. Bring to the boil. Reduce heat to low and simmer, stirring, for 1 minute or until thickened slightly. Remove from heat. Stir in half the cheese. Season with salt and black pepper. Combine breadcrumbs, chives and remaining cheese in a bowl.

5

Spoon mince mixture over pasta. Pour over white sauce and sprinkle with breadcrumb mix. Bake for 15–20 minutes or until lightly golden. Serve.