- Meat and poultry
- Beef pasta
Easy and yummy pasta bake. Serve on its own or with salad and garlic bread.
Kent, England, UK
254 people made this
- 220g macaroni pasta or pasta shapes of your choice
- olive oil as needed
- 1 large onion, peeled and sliced
- 1 clove garlic, crushed or finely chopped
- 4 slices smoked streaky bacon, chopped
- 250g lean beef mince
- 1 red chilli, finely chopped
- 1 pinch dried mixed herbs
- 1 pinch Cayenne pepper
- 1 pinch paprika
- salt and pepper
- squirt tomato puree
- 100ml white wine (optional)
- 1 tin chopped tomatoes
- 2 handfuls sliced mushrooms
- 1 mozzarella cheese ball, drained and sliced
- 1 tablespoons grated Parmesan cheese
- 1 handful dried breadcrumbs
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Bring a pan of salted water to the boil and cook the pasta until al dente. Drain and set aside.
- Meanwhile, heat a fry pan with a little olive oil and add the onions and cook until translucent, about 5 minutes. Add the garlic and bacon, stir for a minute then add the mince. Stir well with a wooden spoon, breaking up any lumps until browned off.
- Stir in the chilli, herbs, Cayenne, paprika, salt and pepper. Add the tomato puree, white wine and tinned chopped tomatoes. Bring just to the boil. Reduce heat and simmer for 10 minutes.
- In a large bowl stir together the drained pasta and mince mixture. Stir in the mushrooms. Transfer mixture into an ovenproof casserole dish. Scatter over the mozzarella, Parmesan and breadcrumbs. Cover with foil. At this point either allow the mixture to cool and then place in the fridge until required, or bake.
- Preheat the oven to 190 C / Gas 5.
- * If chilling before baking - remove from the fridge at least 30 minutes before baking.
- Bake, covered, for 25 minutes. Remove the foil and bake until heated through and cheese is melted, about 20 minutes more. Allow to rest for a few minutes before serving.
Reviews & ratingsAverage global rating:(25)
Reviews in English (24)
Tasty enough and easy to make but doesn't make it to the ranks of staple recipes such as bolognese, chilli con carne or lasagne which are better uses of the main ingredients.-11 Mar 2012
loved this stopped asking my husband what he wants for dinner cause he always says that wee thing you do with the pasta thanks a bunch for the recipe-03 Apr 2012
This is a delicious meal. Have made it several times now and husband begs me to make it more often. Nothing more to be said, just easy to do and delicious taste. PS Is great cold as well lol!-13 Mar 2012
Spicy pasta bake from Falastin: A Cookbook (page 256) by Sami Tamimi and Tara Wigley
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- ground allspice
- bay leaves
- beef mince
- green peppers
- red peppers
- feta cheese
- ground cinnamon
- ground cumin
- macaroni pasta
- caster sugar
- tomato purée
- Greek yoghurt
- fresh oregano
- chilli flakes
- tinned chopped tomatoes
- egg yolks
- Aleppo chilli flakes
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
HOw to make my cheesy mince and pasta:
To start off brown the mince in a large frypan then add the onion and spinach. Then add all of the delicious flavour from tomatoes, Italian herbs and fresh garlic. You can use beef stock from a carton for this recipe or you can make it from oxo cubes like I have.
Once the pasta is cooked through scatter over grated cheese and let it melt on top of the mince. My young boys both love this meal and my husband does too, just adjust the amount of chilli flakes according to who is eating it. Below is a picture of how I serve the kids version.
This makes such a large pot of mince and pasta that it is great to have as leftovers the next day. I love having portions in the fridge on-hand to heat up in the microwave for lunch.
You could easily freeze this for later and serve as a pasta bake. Simply let it cool to room temperature then add it to an ovenproof dish and scatter with cheese. Cover with a lid or cling-wrap and freeze in an airtight container.
When you are ready to cook it for dinner simply thaw then bake in the oven until heated through and the cheese is bubbling on top.
Coming up with new ideas for mince recipes can sometimes be daunting so why not try my Slow cooker spaghetti bolognese or Chicken burrito bowls and Italian style pork meatballs with creamy tomato sauce
Mince & Pasta Bake
Minced beef over pasta with a mushroom and sour cream sauce, topped with cheese and baked.
- 1 box (13 Oz) Penne Pasta
- ½ whole Onion
- 1 teaspoon Garlic
- 1 teaspoon Butter
- 1-½ pound Ground Beef
- 1 pinch Salt And Pepper
- 2 teaspoons Seasoning, Divided Use (e.g.: Mrs Dash Table Blend)
- 1 can (14 Oz) Cream Styled Corn
- 1 can (10.5 Oz) Condensed Cream Of Mushroom Soup
- ½ cups Milk
- ⅓ cups Sour Cream
- 1 cup Chopped Parsley
- 2 cups Grated Cheddar Cheese
Cook the pasta according to the package directions.
Next, dice the onion and garlic (if whole). Melt the butter in a pan over medium heat, add the onion and garlic and saute until transparent. Add the meat to the onion mix and cook until meat has browned. Season the beef with salt, pepper and 1 teaspoon of seasoning. Stir in the corn and turn to a low heat.
In a bowl, mix the cream of mushroom soup and the milk together. Add the sour cream and blend well. Sauce should be a yoghurt-like consistency. Chop the parsley into small pieces and add to the sauce.
Drain the pasta and return it to the pot. Add the sour cream sauce and stir well. Season with remaining 1 teaspoon of seasoning, pepper and salt. Pour the pasta into a greased ovenproof baking dish. Top with the meat mixture. Finally, sprinkle with grated cheese. Bake at 350F for 20-25 minutes and until the cheese has melted.
Mince Pasta Bake
Heat oil in a pan, add the onion and garlic and cook until onion is soft.
Add the tinned tomatoes, bring to a boil then simmer until the tomatoes form a thick sauce.
In a separate pan cook the mince until it is browned through then add to the tomato mixture and leave to simmer some more.
While the sauce is cooking add the pasta to a pot of boiling water and simmer until cooked. Drain the water off the pasta then add to the mince, stir so the pasta mince and sauce are well combined.
Pour into an oven dish and sprinkle over grated cheese. Bake for 20 minutes.
To make a full meal you may want to add extra vegetables like grated carrot, peas etc. to the mince.
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Penne, Fuisilli or Spirali?
The shape of pasta you use is personal preference. In Italian cooking, certain pasta shapes are considered better to go with particular sauces. It’s all about the shape and how the sauces stick to the pasta. I find I have some favourite shapes for particular dishes.
I used the sprirali pasta for this meal, but you could use macaroni or penne pasta, and any short shape pasta would be fine – just use what you have in the cupboard. I also tend to ring the changes as to whether I use wholemeal pasta or not. Wholemeal pasta is nutritionally superior, and of course has more fibre but sometimes I prefer white pasta. If you have never tried wholemeal pasta, I would recommend you try it. It has a slightly different flavour and a bit more texture.
- 1 (12 ounce) package rotini pasta
- 1 tablespoon vegetable oil
- 1 clove garlic, crushed
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 onion, diced
- 2 red chile peppers, seeded and chopped
- 1 (14.5 ounce) can diced tomatoes
- 3 drops hot pepper sauce
- salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente drain.
Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles cook until onion is tender. Stir in tomatoes and hot sauce simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.
For the tomato sauce, chop an onion, 2 cloves of garlic and a red pepper. Heat 2 tablespoons of olive oil in a pan and lightly fry the chopped vegetables for 10 minutes until softened.Add 2 cans of chopped tomatoes, some chopped basil leaves and season with salt and pepper before simmering over a low heat for 30 minutes.
In the meantime, prepare the meatballs by adding 500g lean pork mince to a large bowl along with a handful of chopped basil, 100g breadcrumbs, an egg, salt and pepper. Mix well until fully combined.
Shape the mixture roughly into the size and shape of golf balls, and roll each meatball lightly in flour.
Heat the remaining olive oil in a frying pan and add the meatballs, frying over a medium heat for 5-7 minutes or until browned whilst carefully turning. Remove from the pan and rest on kitchen paper.
Cook 500g Rigatoni in boiling, salted water until al dente. Drain, return to the pan then add the tomato sauce mixture, stirring well. Add the meatballs to the pasta and sauce and mix.
Tip into an oven proof dish and lay the mozzarella across the top, followed by grated Parmesan.
How to make it
On the face of it, you’re really just making a big batch of Bolognese Sauce then mixing it through pasta and baking it with a generous slug of cheese.
The Bolognese Sauce can be made in 30 minutes (minimum) or if you want to go all out, simmer it for a couple of hours and you’ll be rewarded with deeper flavours, a richer sauce and melt-in-your-mouth beef.
And to make the Spaghetti Pie ultra juicy, what I like to do is mix some of the sauce through the pasta and reserve some to spread on the layers.
Adding a layer of cheese slices in the middle also helps. You can use shredded if you prefer, but you get better cheese coverage using less cheese if you use slices. <– Pro cheese tip right there!
SPICY MIDDLE EASTERN PASTA AND CHICKPEA CASSEROLE Recipe
So delicious way of eating pasta and beans, with an unusual cooking method. typical from Middle Eastern and Mediterranean cooking. Give it a try. It is so gooooood.
Schedule your weekly meals and get auto-generated shopping lists.
- 2 Tbs olive oil
- 2 medium onions, minced
- 3 cloves garlic, crushed or minced
- 1/4 cup chopped fresh cilantro OR 1 Tbsp dried
- 1 small hot pepper, minced OR 1 tsp ground cayenne
- 2 cups fresh or canned tomatoes, chopped with the juice or canning liquid
- 2 cups well-cooked chickpeas
- 1 1/2 cups raw macaroni or small shell pasta (wholewheat is fine)
- 1 cup water
- 1 tsp salt
- 1/2 tsp black ground pepper
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 2 Tbs olive oilshopping list
- 2 medium onions, minced shopping list
- 3 clovesgarlic, crushed or minced shopping list
- 1/4 cup chopped fresh cilantro OR 1 Tbsp dried shopping list
- 1 small hot pepper, minced OR 1 tsp ground cayenneshopping list
- 2 cups fresh or canned tomatoes, chopped with the juice or canning liquid shopping list
- 2 cups well-cooked chickpeasshopping list
- 1 1/2 cups raw macaroni or small shell pasta (wholewheat is fine) shopping list
- 1 cup watershopping list
- 1 tsp saltshopping list
- 1/2 tsp black ground peppershopping list
- 1/2 tsp ground allspiceshopping list
- 1/2 tsp ground cuminshopping list
How to make it
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet and saute the onions and garlic over medium heat until they begin to brown.
- Stir in the cilantro and hot pepper and saute a few minutes more.
- Mix in the remaining ingredients, mix well, and scoop into a 2 qt. oiled casserole dish.
- Cover and bake for 1 hour.
- Adapted from "Arab Cooking on a Saskatchewan Homestead: Recipes and Recollections" by Habeeb Salloum.
- So easy and so yummy.
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wow this is great i like spicy things havent had much chick peas tho but this really looks fantastic thanks and your pictures are beautiful too.
This is GREAT! I LOVE all the ingredients and can hardly wait to prepare it. Thank you for sharing this great recipe.
What a wonderful vegetarian recipe. Thanks so much.
- olive oil
- 1 pound lean ground turkey
- 3 cloves garlic, chopped, divided
- sea salt and freshly ground black pepper to taste
- 1 (8 ounce) package sliced cremini mushrooms
- 12 ounces spaghetti sauce, or more to taste
- 1 (8 ounce) can stewed tomatoes
- 1 vine-ripened tomato, coarsely chopped
- ½ cup grated Parmesan cheese
- ¼ cup half-and-half
- 1 ¼ cups low-fat (1%) cottage cheese, divided
- ⅛ teaspoon dried minced onion, or to taste
- 1 pinch dried oregano, or to taste
- 1 pinch dried basil, or to taste
- 1 pinch garlic powder, or to taste
- 1 pound rigatoni pasta
- ½ tablespoon dried basil, or more to taste
- ¼ cup shredded mozzarella cheese, or to taste
Preheat the oven to 300 degrees F (150 degrees C).
Heat oil in a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until starting to brown, 2 to 3 minutes add 2 cloves of chopped garlic, salt, and pepper. Continue to cook, adding mushrooms and remaining garlic, until turkey is fully browned and crumbly and mushrooms are softened, about 5 minutes more.
Stir spaghetti sauce, stewed tomatoes, and fresh tomato into the pan. Add Parmesan cheese, half-and-half, and 1/2 of the cottage cheese stir until incorporated. Season with onion, oregano, basil, garlic powder, salt, and pepper and let simmer to allow flavors to meld.
While the sauce simmers, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Pour cooked pasta into a large bowl and stir in remaining cottage cheese, making sure it is evenly dispersed. Add 1/2 tablespoon basil and mix thoroughly.
Pour 1/2 of the sauce mixture into the bottom of a large casserole or baking dish. Pour pasta over and top with remaining sauce. Sprinkle with mozzarella cheese.
Bake in the preheated oven, covered, until golden and bubbly, about 30 minutes.