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.)
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
Details
Servings 6
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.
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