Cheesy Pasta Bake with Mince Beef
Man do I love a good pasta bake. This one was easy and tasty :) And has the hubby seal of approval! Oh, and as is the norm with my dishes, it’s totally awesome as leftovers the next day.
Ingredients (Makes approx 5 servings)
- 1L water
- 300g pasta (spirals or penne or similar, not spaghetti, gluten free if need be)
- 500g beef mince
- 12 button mushrooms, chopped coarsely
- 2 capsicums (one red and one green is nice for appearances), chopped coarsely
- 1/2 cup dried vegetable stock
- 1/4 cup extra virgin olive oil
- 1/4 cup mixed herbs
- 1 jar pasta sauce (your choice; I went with Dolmio’s Garlic)
- 200g mozzarella
Directions
- Preheat oven to 200C (fan forced).
- In a casserole dish, pour 1/8 cup of oil to cover the base.
- Place mince, mushrooms, capsicum, vegetable stock and mixed herbs in dish and mix together.
- Spread remaining oil over the top of the mince mixture and bake for 20 minutes (or until mince is browned).
- Meanwhile, boil water and cook pasta as per packet instructions.
- Remove dish from oven. Scoop mince mixture over to one side, and pour in the pasta to cover the bottom of the casserole dish.
- Pour pasta sauce evenly into the dish , and spread mozzarella evenly on top.
- Bake for another 8 minutes. Serve and enjoy!
Tags: beef, boiled, dairy, gluten free, mushrooms, oven baked, pasta, quick