CHEESY MINCE PASTA BAKE
This cheesy mince pasta bake saves on dishes by cooking the pasta in the same pot as the sauce. It’s topped with two different cheeses and grilled in the oven for a golden, crunchy crust.
This recipe makes quite a large amount so could easily feed up to 5 people. Feel free to adapt it to suit your tastes – try lamb mince instead of beef, stir in some baby spinach to boost the veggie content, or use wholemeal pasta for extra fibre.
CHEESY MINCE PASTA BAKE
This cheesy mince pasta bake saves on dishes by cooking the pasta in the same pot as the sauce. It’s topped with two different cheeses and grilled in the oven for a golden, crunchy crust.
Ingredients
PASTA BAKE
- 2 zucchinis
- 1/3 cup sundried tomatoes (50g)
- 1 brown onion
- 3 cloves garlic
- 2 tsp olive oil
- 400 g prime beef mince (14oz)
- 2 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- 1 1/2 tsp dried oregano
- 2 x 400 g cans diced or crushed tomatoes (flavoured ones are nice) (2 x 14oz)
- 1 beef stock cube dissolved in 1 cup boiling water (250ml)
- 300 g penne pasta (10.6oz)
- 75 g feta cheese (2.6oz)
- 1/2 cup grated cheddar cheese (50g)
SALAD
- 1/2 telegraph cucumber
- 2 radishes
- 60 g salad leaves (2.1oz)
- 1 1/2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 1/4 tsp dried oregano
Instructions
PREPARE PASTA BAKE
Grate zucchini, finely dice sundried tomatoes and onion and crush garlic. Heat oil in a large non-stick pot over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until soft. Add the mince and brown all over.
Stir in the zucchini, sundried tomatoes, tomato paste, vinegar, sugar and oregano and cook for 2 minutes. Add the canned tomatoes and beef stock and bring to a rapid simmer. Stir in the pasta, cover with a lid and cook for 20 minutes, until pasta is al dente and sauce has thickened. Stir every few minutes to avoid mixture sticking to the bottom.
MAKE SALAD
Meanwhile, thinly slice cucumber and radishes. Combine with salad leaves in a salad bowl. Shake the oil, vinegar, mustard, sugar, oregano and a little salt and pepper together in a jar.
FINISH PASTA BAKE
Set the oven to grill. Season pasta with salt and pepper to taste. Transfer mixture to an oven safe dish (approximately 25cm / 10in diameter) and crumble feta over the top. Sprinkle with cheddar cheese. Grill for 2-3 minutes, until cheese is golden and bubbling (watch carefully to avoid burning).
SERVE
Dish out spoonfuls of pasta bake and serve with salad. Drizzle salad with dressing.
Recipe Notes
WINE MATCH: A Sangiovese or Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use a gluten-free stock cube and choose gluten-free pasta.
INGREDIENT NOTES / SWAPS: Lamb mince is a nice alternative to beef mince. Stir in some baby spinach to boost the veggie content.
MAKE IT EASIER / REDUCE DISHES: You can skip the grilling step if you like. Either stir cheeses into the pot of cooked pasta or sprinkle over the top to serve.
STORING AND REHEATING: Store pasta bake separately from salad and dressing. Pasta bake can be reheated in the microwave. Dress salad just before serving.
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