Beef and Pasta Bake

    50 minutes

    Use your favourite style of pasta for this hearty baked dish. Serve with a loaf of crusty sourdough bread and a green salad.

    75 people made this

    Serves: 9 

    • 500g pasta
    • 500g lean beef mince
    • 1/2 cup chopped onion
    • 500g tomato pasta sauce
    • 1 teaspoon white sugar
    • 3/4 teaspoon salt
    • 1/4 teaspoon minced garlic
    • 1/4 teaspoon ground black pepper
    • 250g cottage cheese
    • 1/4 cup sour cream
    • 250g cream cheese, softened
    • 1/3 cup chopped spring onions
    • 1/3 cup chopped green capsicum
    • 1/4 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large pot cook with boiling salted water cook pasta until al dente. Drain.
    2. Meanwhile, in a large frypan over medium heat cook beef mince and chopped onions until brown. Stir in tomato sauce, sugar, salt, garlic and pepper. Remove from heat.
    3. In a large bowl combine the cottage cheese, sour cream, softened cream cheese, spring onion and green capsicum.
    4. To assemble, in a greased 20x30cm baking dish spread half of the cooked and drained pasta. Top with half of the meat mixture. Cover with cheese mixture and remaining pasta and meat sauce. Sprinkle with grated Parmesan cheese.
    5. Bake in a preheated (180 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

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    Reviews in English (60)


    Don't let the less-than-delicious name fool you, this is really good! The sauce is just "eh", so instead of this one, I use "world's best pasta sauce" from this site, cook the pasta, and mix with the cheeses, then pour the sauce over the top and bake. Everyone loves it!  -  28 Dec 2010  (Review from Allrecipes USA and Canada)


    This is my husband's favorite! I make this one everytime I go out of town because I know it will keep him from eating fast food everyday! He even loved to share it with his guy friends, they all raved. Thank You. UPDATE: I have made this a dozen times now and I make the following changes to the recipes. First, I use a 26 oz. jar of prepared tomato sauce (sometimes more depending on how thick the sauce ends up), I use the whole 16 oz. cottage cheese (small curd) container because I have never found it in 8 oz., I omit the bell pepper (not our favorite, sometimes I substitute a red bell pepper, but it is good without), and top the whole thing with a couple cups of shredded cheese (mozzarella or Italian mixture). This is very thick, rich and delicious.  -  09 Jan 2005  (Review from Allrecipes USA and Canada)


    I gave it 5 stars, because, with a little adjusting, it will be perfect. Definately needs more sauce, and I think more hamburger, like a pound and a half. Also, I think the green pepper needs to cooked with the hamburger and onion. Other than that, wow! what a great meal! Awesome flavor. And you can do many variations with it, adding your personal's virtually impossible to screw this up!  -  08 May 2003  (Review from Allrecipes USA and Canada)