Venison Mince Pasta Bake
Venison mince in a cheesy tomato sauce, layered with cooked pasta, topped with more cheese then baked until golden brown. It is a great way to eat minced venison.
Ingredients
Serves: 8
- 500g mostaccioli pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 500g minced venison
- 1 (410g) tin tomato puree
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 3 cups grated Mozzarella cheese
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- Preheat oven to 190 degrees C. Lightly grease a 20x30cm baking dish.
- Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
- Meanwhile, place the olive oil into a frying pan set over medium-high heat. Stir in the onion then cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil and garlic powder. Season to taste with salt and pepper, then turn off the heat.
- Spoon a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese then layer with cooked pasta. Top with the sauce, layer with pasta and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminium foil.
- Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.
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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (10)
I've made this recipe at least 6 times since I found it on-line. I used Venison the first time but now use ground combo Beef/Pork . Wonderful. - 17 Jan 2009 (Review from Allrecipes USA and Canada)
I've never liked the taste of vinsion and usually refuse to eat it, but this recipe was to die for! I made a few minor changes: instead of using tomato suace, i used a jar of Ragu traditional spaghetti sauce. I didn't have basil on hand, so i used 1/4 tsp. of oregano instead. I also used 1/4 lb of ground beef mixed in with the venison meat to cut the gamey taste. It was awesome! It went so fast too. Serve with garlic bread and it's a meal fit for a king! - 12 Oct 2009 (Review from Allrecipes USA and Canada)
It was OK. Next time, if I make it again, I'll just mix up the noodles and meat mixture and top it with the cheeses. I don't understand the layering and it just didn't work for me. The flavor is OK. Tastes kind of Italian, which I'm not crazy about. - 11 Jul 2011 (Review from Allrecipes USA and Canada)
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