Beef and Pasta Bake

By Late2Serenity

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.)

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

Preparation

Step 1

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.