Beef and Bean Pasta Bake

    (11)
    1 hour

    You can customise this easy dish to your own tastes. For example, if you don't like kidney beans substitute one small tin sliced black olives and 125g sliced mushrooms for the beans.


    11 people made this

    Ingredients
    Serves: 20 

    • 500g lean beef mince
    • 500g pork mince
    • 65g butter
    • 1 onion, chopped
    • 1 cup chopped green capsicum
    • 1 cup chopped celery
    • 800g tinned diced tomatoes, with liquid
    • 440g tinned red kidney beans
    • 2 teaspoons salt
    • 500g macaroni
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Cook pasta in a large pot of boiling water until done. Drain.
    2. In a large frypan saute onion, celery and green capsicum in butter or margarine until softened. Add beef mince and pork and cook until meat is done. Drain well.
    3. Combine with tomatoes, beans, salt and pasta. Spread into two 20x30cm baking pans. Top each pan with 1 cup cheese.
    4. Bake at 180 degrees C for 30 to 35 minutes.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (10)

    by
    9

    Would rate this a 10 if I could. Browned breakfast sausage (from this site) with 1 lb hamburger. Added onion, celery and red pepper. Mixed in undrained can tomatoes and green chilies and drained and rinsed can red kidney beans. Mixed cooked noodles with the meat mixture. Poured into greased baking dish. Topped with shredded provel cheese and sharp cheddar. Baked for 15 minutes. Very versatile recipe. Next time will melt Velveeta cheese on top.  -  01 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    5

    I changed this recipe a little. I omitted the stewed tomatoes and added jar prego sauce. I also left out the kidney beans. I also added provolone and mild cheddar cheeses.  -  17 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    4

    This casserole is EXCELLENT. I like to add extra cheddar cheese, mushrooms and chilies to give it some extra kick... my friends love it. Thanks from a (formerly) hungry college student.  -  14 Feb 2009  (Review from Allrecipes USA and Canada)

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