Beef and Pasta Bake - the Best! |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have tried so many pasta bakes but this one from the Australian Women's Weekly is still the best IMHO! Easy and very delicious, reheats great and everyone loves it - what more could you want! I've tried to translate the recipe into American as much as possible; hope you enjoy it as much as my family does. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
2 slices bacon, fat removed and finely chopped |
1 carrot, finely chopped |
500 g minced beef (1 pound) |
440 g condensed tomato soup (14oz) |
1/3 cup tomato paste |
1 tablespoon tomato sauce (ketchup) |
1 teaspoon oregano |
150 g spiral shaped pasta (uncooked) |
1 cup grated cheddar cheese |
Directions:
1. Preheat oven to 180 (350F).
2. Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender - about 8 minutes *.
3. Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
4. While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
5. *If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.
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