Beef and Pork Casserole

    Beef and Pork Casserole


    71 people made this

    If you have the time it's good to let this dish sit overnight before baking as the flavours improve and the pasta absorbs some of the sauce.

    Serves: 6 

    • 250g rotini pasta
    • 500g beef mince
    • 250g pork mince
    • 3/4 cup chopped onion
    • 1/4 cup chopped celery
    • 1 clove garlic, minced
    • 1 tablespoon minced green capsicum
    • salt and pepper to taste
    • 400g tinned diced tomatoes
    • 450g tomato pasta sauce
    • 2 cups grated Italian cheese blend
    • 1 1/2 cups grated sharp Cheddar cheese

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
    3. Meanwhile cook the beef and pork mince until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and pasta sauce. Allow to cool five minutes.
    4. Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminium foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.

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