Beef and Pasta Bake

Australian recipe, metric measurements. Great comfort food. Suitable to put in the freezer. (Sometimes when I make this I add a can of corn in place of mushrooms. My kids don't like mushrooms, and although the corn changes the flavour, it still tastes yummy.)
Beef and Pasta Bake
Beef and Pasta Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tspns olive oil

  • 1

    large onion, chopped

  • 1

    clove garlic, crushed

  • 2

    bacon rashers, finely chopped

  • 1

    small carrot, finely chopped

  • 1

    stick celery, finely chopped

  • 350

    g button mushrooms, chopped

  • 500

    g minced (ground) beef

  • 430

    g can tomato soup

  • 1/3

    cup (80ml) tomato paste

  • 1

    tbsp tomato sauce (ketchup)

  • 1

    tspn dried oregano leaves

  • 150

    g spiral pasta

  • 1

    cup (125g) grated cheddar cheese

Directions

Heat oil in large pan; cook onion, garlic, bacon, carrot and celery, stirring until carrot is just tender. Add mushrooms; cook, stirring, 2 minutes. Add mince; cook, stirring until mince just changes colour. Add undiluted soup, paste, sauce and oregano; simmer, covered, about 15 minutes or until mixture has thickened slightly. Meanwhile, cook pasta in large pan of boiling water until just tender; drain. Stir pasta into mince mixture; spoon mixturento oiled deep 2-litre (8-cup) ovenproof dish then sprinkle over top with grated cheese. Bake, uncovered in moderate oven about 15 minutes or until browned lightly.

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