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Spicy beef pasta bake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Easy Italian freezer meal, just thaw, heat, and garnish with fresh basil.
Ingredients:
  • Olive oil, to grease
  • 1 brown onion, finely chopped
  • 100g short-cut low-fat bacon, coarsely chopped
  • 1 long fresh red chilli, finely chopped
  • 500g lean beef mince
  • 700ml btl passata (tomato pasta sauce)
  • 125.00 ml chopped fresh basil
  • 300g dried tortiglioni or rigatoni pasta
  • 100g (1 cup) coarsely grated reduced-fat mozzarella
  • 20g (1/4 cup) finely grated parmesan
Instructions:
  • 1. Preheat the oven to 200°C. 2. Brush a 3L (12-cup) capacity freezer-proof baking dish with oil. 3. In a large saucepan over medium heat, sauté the onion, garlic, bacon, and chili in oil for 5 minutes until the onion is soft.
  • Stir in the mince, breaking up any lumps with a wooden spoon, and cook until browned, about 5 minutes. Add passata and basil, bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  • Cook the pasta in a large saucepan of salted boiling water according to the package instructions. Drain the pasta and transfer it to a bowl.
  • Mix the mince mixture and tomatoes into the pasta, then transfer to the prepared dish. Top with mozzarella and parmesan. Bake until golden, about 15 minutes.

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