Venison Pasta Bake

    Venison Pasta Bake


    10 people made this

    Venison is fried before being added to a casserole dish with a tomato and capsicum pasta sauce then sprinkled in cheese.

    Serves: 6 

    • 250g angel hair pasta
    • 2 tablespoons olive oil
    • 500g cubed lean venison
    • 1 small onion, diced
    • 1 capsicum, diced
    • 1 (185g) tin tomato paste
    • 800g tomato pasta sauce
    • 1 teaspoon garlic salt
    • 1 1/2 teaspoons dried dill
    • 1 1/2 teaspoons dried marjoram
    • 1 1/2 teaspoons Italian mixed herbs
    • 125g grated Mozzarella cheese
    • 1/4 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Spray a casserole dish with cooking spray.
    2. Bring a large saucepan of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
    3. Meanwhile, heat olive oil in a large frypan over medium-high heat until it begins to smoke. Add venison and cook until well browned; about 5 minutes.
    4. Stir in onion and green capsicum then continue cooking until softened; about 4 minutes.
    5. Add tomato paste and pasta sauce then season with garlic salt, dill, marjoram and Italian herb mix. Bring to a boil then reduce heat to medium and simmer for 5 minutes.
    6. Place drained pasta into prepared casserole dish and pour venison over the top. Sprinkle with Mozzarella and Parmesan cheeses.
    7. Bake in preheated oven until the cheese is bubbly and browned; about 25 minutes.

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