Beef, Pasta and Vegetable Bake

    Beef, Pasta and Vegetable Bake

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    35 people made this

    This is one of my favourite no-fuss dinners that uses mainly cupboard found ingredients making it easy to make at anytime without too much forethought.

    Serves: 8 

    • 500g macaroni
    • 750g beef mince
    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 2 cloves garlic, diced
    • 1 (400g) tin stewed tomatoes, undrained
    • 500g spaghetti sauce
    • 1 (375g) tin mushroom stems and pieces, undrained
    • 2 cups (500ml) sour cream
    • 500g Tasty cheese, grated

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Place beef mince in a large, deep frypan. Cook over medium high heat until evenly brown and crumbled. Drain, excess oil and set aside.
    3. Heat oil in a large heavy frypan over medium heat. Saute onion until soft and translucent. Stir in garlic and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat and simmer 20 minutes.
    4. In a casserole dish layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the grated cheese. Repeat layers.
    5. Cover and bake in preheated oven for 45 minutes.

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