Fettuccine Pasta Bake

    1 hour 20 minutes

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

    127 people made this

    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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    Reviews and Ratings
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    Reviews in English (95)


    My Husband and I enjoyed this dish very much..it was pure comfort food. To save on time I used extra lean ground beef and cooked it with the onions and red pepper (instead of two seperate steps) I also added Italian seasoning and a couple of cloves of chopped garlic. This dish would be great for company or potluck.  -  22 Jan 2002  (Review from Allrecipes USA and Canada)


    As an inexperienced cook, I found this recipe to be relatively easy to prepare. It was a little time consuming layering out the fettucine, but once you get the hang of it, it goes at a better pace. It can be prepared in advance, which is ideal, just come home and throw it in the oven. I used it as a main course to serve to dinner guests with a caesar salad and Italian bread on the side. Everyone loved it and was satiated at the end of the meal. I would make this again, perhaps vary it up a little by throwing in some garlic and maybe even try a bit of spinach and feta as well. I would definately recommend this recipe to others.  -  30 Mar 2002  (Review from Allrecipes USA and Canada)


    A great meal, but more work than usual to make for a regular Joe.  -  27 Dec 2001  (Review from Allrecipes USA and Canada)