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Beef, herb and tomato pasta bake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Family-friendly pasta bake with crispy, gooey cheese topping.
Ingredients:
  • Melted butter, to grease
  • 5 bacon rashers, chopped
  • 2 brown onions, chopped
  • 4 garlic cloves, crushed
  • 600g lean beef mince
  • 3 400g cans chopped Italian tomatoes
  • Salt & freshly ground black pepper
  • 125.00 ml chopped fresh continental parsley
  • 82.50 ml shredded fresh basil
  • 400g penne rigate
  • 85g (3/4 cup) coarsely grated mozzarella
  • 25g (1/4 cup) shredded parmesan
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
Instructions:
  • Brush the 6 shallow ovenproof dishes with melted butter to lightly grease them. If reheating in the microwave, ensure the dishes are heatproof and microwave-safe.
  • Preheat your oven to a toasty 220°C.
  • In a large deep-frying pan over medium heat, sizzle the bacon, onions, and garlic until onions are soft, about 4-5 minutes. Turn up the heat to high, then add the beef mince and cook for 5 minutes, breaking up lumps with a spoon, until nicely browned.
  • Combine the tomatoes and bring to a high boil. Lower the heat to medium-low, cover, and cook for 2-3 minutes while stirring occasionally until warmed through. Season with salt and pepper, then add the parsley and basil.
  • While waiting, boil the pasta in a generous amount of salted boiling water for 6 minutes (pasta should be slightly underdone, as it will continue to cook when being reheated). Drain and place back in the saucepan.
  • Mix the meat sauce with the pasta until fully coated. In a separate bowl, blend mozzarella and parmesan. Distribute the pasta evenly among greased dishes, then top with the cheese mixture followed by breadcrumbs. Arrange the dishes on baking trays. Bake in a preheated oven for 10-15 minutes, switching trays midway, until the tops turn golden brown.

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