Beef, Pasta and Vegetable Bake

    Beef, Pasta and Vegetable Bake

    (35)
    1hour30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (35)

    by
    21

    This was really good! But I changed several things and I liked it allot so I'm going to list what I did for 2 reasons: So you can see what I did and I want to remember this when I go to make this again (I will make it again!) Also for those of you with the thought that if you change a receipe up too much, you might as well post your own...well, I've tried that for yrs and have yet to have one of my submissions posted. So, this is my outlet: I used 12 oz. of lrg elbow mac and 4 oz. of a mix (which included Shells, Penne, and Spirals.) I liked the variation that some of the other shapes provided as they all hold the sauce a little differently. I wouldn't do the whole thing in a mix, but this way you ran up on another shape every other bite or so. I didn't use spag sauce, but used 1 can of stewed tomatoes and 2 cans of petite diced tomates and seasoned it myself with basil, oragano, parsley, white pepper and a few red pepper flakes (maybe more garlic than called for). I let that simmer for about 1/2 an hour. I also cooked the meat, onions, and garlic all together then added my tomatoe's, seasoning, and mushrooms. This made for a really tasty sauce, which I think is a big factor in the overall recipe. After I completed the layering process, I topped it off with a little bit of grated - extra sharp - cheddar cheese. The boldness of the cheese, but not overwhelmingly so added a nice finish to the pasta dish. If you don't like cheese - this isn't the dish for you.  -  10 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    12

    This recipe goes into my "comfort foods" list! Makes a huge batch...the leftovers were almost better than the first time around! I am going to try this recipe again soon and add some zucchini chunks to the sauce. The sour cream layer adds a touch of sweetness...great recipe!  -  19 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    11

    my mom makes a similar recipe except she adds chopped pepperoni to the ground beef and uses provolone or mozzarella in place of the jack cheese. those changes add more flavor to the meat and less tang from the cheese--it is much better.  -  16 May 2005  (Review from Allrecipes USA and Canada)

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