Fettuccine Pasta Bake

    Fettuccine Pasta Bake


    125 people made this

    Similar to a lasagne this pasta bake uses fettuccine layered with a rich beef sauce with tomatoes, capsicum, mushrooms and olives.

    Serves: 10 

    • 375g fettuccine pasta
    • 500g lean beef mince
    • 1 cup diced onion
    • 1 cup diced red capsicum
    • 1 tablespoon butter
    • 1 (800g) tin diced tomatoes
    • 1 (125g) tin sliced mushrooms
    • 3 tablespoons diced black olives
    • 2 teaspoons dried oregano
    • 1 cup grated Cheddar cheese
    • 120g grated mozzarella cheese
    • 1 (400g) tin condensed cream of mushroom soup
    • 1/4 cup (60ml) beef stock
    • 1/4 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Bring a large saucepan of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente; drain.
    2. In a large frypan brown beef over medium heat. Drain fat from frypan and transfer meat to a bowl.
    3. In the same frypan cook onion and capsicum in butter until tender. Stir in tomatoes, mushrooms, olives and beef then season with oregano. Simmer for 10 minutes.
    4. Preheat oven to 180 degrees C. Lightly grease a 20x30cm baking dish.
    5. Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture then sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef stock until smooth then pour over casserole. Sprinkle with Parmesan cheese.
    6. Bake in preheated oven for 30 to 35 minutes or until heated through.

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